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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Adapted from Everyday with Rachael Ray , August 2009. The original recipe calls for yellow tomatoes, which are not available here. That recipe is called Golden Tomato Soup. Soup can be served hot or cold. Ingredients:
2 1/2 lbs tomatoes, cored and quartered |
2 tablespoons butter |
1 onion, chopped |
1 tablespoon brown sugar |
2 cups chicken broth |
2 cups water |
1/3 cup plain breadcrumbs |
salt |
3/4 cup heavy cream, chilled |
1 teaspoon fresh coarse ground black pepper |
Directions:
1. Seed the tomatoes into a strainer so that you can extract as much of the liquid as possible from the tomatoes; discard seeds.
2. Chop the flesh of the tomatoes and add to the extracted tomato liquid.
3. Heat a large saucepan over medium heat.
4. Add the butter and onions, cooking, stirring occasionally, until softened, about 5 minutes.
5. Add tomatoes and brown sugar, cooking until tomatoes are softened, about 10 minutes.
6. Add chicken broth and water, stir in bread crumbs, season with salt, and simmer 5 minutes.
7. Working in batches, puree soup in food processor.
8. Refrigerate if serving cold.
9. Just before serving, whip the cream until soft peaks form; fold in pepper and dollop whipped cream on top of the soup.
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