The Best Tomato Soup Ever |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I absolutly hate canned tomatoe soup. One of my roomates got this recipe out of an old library book and I loved it! This creamy soup goes well with fresh rolls, and a tossed salad for that light and easy throw together dinner. Ingredients:
4 large tomatoes |
1 medium onion chopped |
1 celery stalk |
1 garlic clove |
2 1/2 tbs butter |
1tbs flour |
1/2 tsp salt |
3 cups chicken stock |
1/2 tsp basil |
1 tsp parsley |
3/4 c heavy cream |
Directions:
1. Melt butter.
2. Add chopped vegetables
3. Cover and simmer 5 minutes.
4. Add garlic and flour.
5. In a seperate pan boil beef or chicken bullion cubes to make three cups of broth.
6. add to the vegetable mixture.
7. Place in a blender and blend until pured.
8. Return to medium sauce pan and add the cream, basil, and parley.
9. Gently boil together for 5-10 minutes until the flavors blend.
10. Serve hot.
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