Note to Self:

Thursday, March 22, 2012

Tomato Soup Recipe


This is one of the simplest soups to make but as simple as it is it is equally satisfying. I made this at work today (albeit a larger batch than in the below recipe) and thought I'd share it.


Cream of Tomato Soup
Yield: 2 quarts
3 tablespoons unsalted butter
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
8 cups diced tomatoes
1 cup chicken or vegetable broth
1/4 cup chopped basil leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup heavy cream

Heat the butter in a small soup pot over medium heat. Add the shallots and garlic; cook them for a couple of minutes, until they are translucent but not browned. Stir in the tomatoes, broth, basil, salt and pepper. Bring to a boil then lower to a slow simmer. Cook the soup for about 30 minutes. Add the cream and cook for a couple minutes. Transfer to a blender and process until smooth.


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