Cream of Tomato Soup
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves minced garlic
- 10 cups peeled, seeded chopped tomatoes
- 2 Tbs olive oil
- 2 cups water or chicken or vegetable stock
- 1 Tbs salt
- 1/2 cup cream
- fresh grated nutmeg
- freshly ground black pepper
- 1 Tbs sugar, optional
Heat olive oil in a heavy bottom pot, add onion and garlic and cook over medium heat until onion
softens. Add remaining ingredients, except cream and heat to boiling. Lower heat and simmer for 1 hour, stirring occasionally. Let cool off heat for about 30 mins, using an immersion blender puree soup, or or puree in batches in a food processor. Strain through a fine mesh strainer, pressing down on solids
to get all juice into pot. Heat over medium heat to a simmer, add cream and nutmeg if desired. Taste and add more salt and freshly ground black pepper and sugar as needed.
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