LOCATION: Recipes >> Soups >> Cream Tomato 07
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Cream Tomato 07
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Cream of Tomato Soup
Serving Size : 6
1 Tbsp butter
1 Tbsp olive oil
3 large shallots, chopped
2 cloves garlic, chopped just a little
1 28oz can diced tomatoes
1/8 tsp dried thyme
1/8 tsp dried basil
6 sundried tomato slices, chopped
2 cups chicken or vegetable broth
1/4 tsp baking soda
1/2 tsp sugar
1/2 cup light cream
salt and pepper, to taste
fresh basil leaves to garnish, lightly chopped
In a 2-quart pot, melt the butter and oil together over low heat.
Add the shallots and cook slowly for about 10 minutes or until
soft.
Add the garlic about 5 minutes after beginning the shallots. Add
the canned tomatoes (juices too), sundried tomatoes, dried herbs,
and broth, simmer slowly, covered for about 20 minutes.
Turn off the heat, let soup cool a wee bit. Puree the soup in the
pot using a hand blender (or for a smoother soup use a food
processor).
With soup back in the pot add the baking soda, sugar and cream.
Heat the soup gently to serve, but do not let it boil. Season
with salt and pepper.
Garnish with fresh basil if you have it.
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