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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Love the flavor of fresh tomatoes and cream! Ingredients:
3 tablespoons butter |
1 medium onion, sliced |
1 garlic clove, minced |
5 large tomatoes or 1 (28 ounce) can italian tomatoes |
1 tablespoon fresh basil, chopped |
1/4 teaspoon dry mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup tomato paste |
1/4 cup flour |
2 cups chicken broth |
1 -2 cup light cream |
2 -4 tablespoons sherry wine |
Directions:
1. In a deep saucepan, melt butter and saute onion and garlic until golden. Slice tomatoes (if using canned tomatoes, drain first) and add with dry mustard, salt, and pepper. Simmer, uncovered, 8 - 10 minutes.
2. Stir in tomato paste. (If tomatoes are not full-flavored, you may wish to add more paste.) Add flour and chicken broth, then bring to a boil, stirring constantly. Puree in a blender, then strain to remove seeds and skins. Add 1 - 2 cups light cream.
3. Reheat to serve, but do not boil. add sherry to taste. This soup keeps well and may be frozen.
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