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January 17, 2009

Rich tomato soup

Hot Tomato soup is ready to eat.... Need a cup??

This tomato recipe is better for fall, but can still be made any time of year. I like making soups during every saturdays as a starter for my lunch. And this is todays special. Tomatoes when cooked with vegetables & chicken (or vegetable) broth with some spices added to it Won't it taste yummy????

Ingredients :

3 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped (about 3/4 cup)
1 medium carrot, shredded
4 cups vegetable or chicken stock
2 (28-ounce) cans crushed or chopped tomatoes
3/4 cup half and half
Salt and freshly ground pepper

Pasta -1/4 cup (ccoked)
Fresh parsley finely chopped - 2 tbsp

Soup is ready :

  • Heat 2 tbsp of the butter and the oil in a large, heavy-bottomed pot over medium heat.
  • Add the garlic, onion and carrot and cook, stirring 3 minutes.
  • Add the stock and tomatoes and bring to a simmer. Cook uncovered, about 35 to 40 minutes, until the soup begins to thicken.
  • Allow the soup to cool to almost room temperature. Process the soup in batches in a blender or food processor. Pulse until soup is pureed. Return to the pot and bring to a simmer.
  • Stir in the half and half and parsley. Stir in the remaining tablespoon of butter, season to taste with salt and pepper and serve with the pasta on the top.
Enjoy :)


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suvi said...

hey thanks for adding me! BTW, mutton and cabbage? That's sounds like a great way of eating some cabbage :)

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