Cream of Tomato and Cheddar Soup |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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Red Lion Inn Ingredients:
4 tablespoons extra virgin olive oil |
1 small onion, finely chopped |
4 stalks celery, finely chopped |
3 carrots, finely chopped |
2 lbs canned italian plum tomatoes, chopped |
3 teaspoons pickling spices, tied in a cheesecloth bag |
2 teaspoons worcestershire sauce |
1/4 teaspoon tabasco sauce |
8 cups chicken broth |
2/3 cup butter |
2/3 cup flour |
3/4 lb vermont extra-sharp cheddar cheese, shredded |
1 cup butter |
1 cup heavy cream |
salt and pepper |
crouton, cheese, and parsley for garnish |
Directions:
1. Heat oil in a 4 qt pot and saute vegetables over medium heat until slightly softened, about 5 minutes.
2. Add the tomatoes, including juice, spice bag, Worcestershire, Tobasco, and 2 c of the stock. Bring to a boil and simmer 1 hour, stirring frequently.
3. Remove spice bag and set aside. Puree mixture, in small batches, until smooth. Return puree to pot, add remaining stock and the reserved spice bag. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes.
4. Melt the 2/3 cup butter in a saucepan, then stir in flour. Cook over low heat for 5 minutes, creating a roux, but do not brown. Add the roux to the soup a little at a time, beating well after each addition. Bring to a boil and simmer 10 minutes.
5. Stir in cheese, the 1 cuo of butter, and the cream. Heat soup, but do not allow to boil. Season to taste and serve.
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