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Saturday, February 21, 2009

Cream of Tomato Soup

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4 cans diced tomatoes
1 small can tomato paste
1 diced onion
3 cloves minced garlic
1 big handful of fresh basil, chopped
1 Tbsp olive oil
1 c. cream
Salt & pepper

Saute onions & galic in the olive oil. Add 3 cans of tomatoes & paste (or all 4 if you don't want it chunky at all. I like mine a little chunky). Puree in blender. I have one of those nifty little soup blender things that you can stick right into the pot. They are great for making soups. Add remaining can of tomatoes & basil. Season to taste. Bring to a boil, reduce to low & simmer about an hour to let the flavors blend together. Add the cream just before serving.

I just really love soup in the winter! I made this for lunch yesterday. It's great with a big chunk of wheat toast... Mmm!


Chet said...

this is EXACTLY like the one i make!

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