Cream Of Tomato Soup Recipe


DishMain Ingredient


 Chopped tomatoes2 Cup (32 tbs)
 Chopped celery leaves1⁄2 Cup (8 tbs)
 Chopped carrot1⁄4 Cup (4 tbs)
 Sugar1 Teaspoon
 Basil leaves4 Large
 Parsley sprigs1
 Marjoram sprig1
 Bay leaf1
 Butter3 Tablespoon
 Unbleached flour2 Tablespoon
 Half and half2 Cup (32 tbs)
 Chicken stock1 Tablespoon
 Paprika1⁄4 Teaspoon
 Sour cream1⁄4 Cup (4 tbs)
 Salt To Taste
 Minced parsley2 Tablespoon


Cook chopped tomatoes, celery, carrot, onion, sugar, and herbs in 1 tablespoon of the butter, covered, until vegetables are soft.
Discard herbs and force vegetables through food mill with stock.
Melt remaining butter until bubbly, add flour and cook, stirring, 3 minutes.
Gradually add cream; cook and stir until smooth and slightly thickened.
Add vegetable puree, stock base, paprika and pepper; simmer, stirring occasionally, 20 minutes.
Blend in sour cream and heat just to melt; do not boil.
Cool, chill and adjust seasonings with salt and basil.
Garnish with diced tomato and minced parsley.