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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I clipped this out of a magazine a few years ago and just whipped it up for my sick daughter. It is so good! Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1/2 cup finely chopped shallots or 1/2 cup onion |
2 garlic cloves |
3 cups chicken broth or 3 cups vegetable broth |
3 cups crushed canned tomatoes |
1/2 cup half-and-half |
salt and pepper |
1 tablespoon finely chopped parsley |
Directions:
1. Heat 1 tbsp butter and olive oil in a large soup pot over medium heat. Add shallots and garlic and saute until soft, approx 3 minute Add broth and tomatoes, bring to boil. Lower heat and simmer uncoverd for 25 min or until mixture begins to thicken.
2. Remove from heat. Process in 2 batches in a blender until smooth. Return to pot and heat over med heat until soup is warmed thoroughly.Stir in half and half and 1 Tbsp of butter. Season to taste with salt and pepper. Serve topped with parsley and toasted saltines.
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