|6 TblsUnsalted butter|
|2 Tblsolive oil|
|2 largeShallots; Thinly sliced|
|2 Garlic cloves; Crushed|
|4 sprigsfresh Thyme|
|1 Bay leaf|
|Sea salt & pepper|
|2.5 lbs tomatoes; cored & quartered or 1 can vitale tomatoes|
|3 TblsTomato paste|
|1 large Basil sprig|
|3.25 cupsChicken Stock|
|1/3 cupUnbleached flour|
|.5 cupHeavy cream|
|2 TblsFresh dill; Finely chopped for garnish|
|2 TblsUnsalted butter cold|
Tomato soup Preparation
In a large saucepan, heat butter & oil over med high heat. Add onions, shallots,garlic,thyme and bay leaf. Season with salt & pepper. Cook until onion is wilted. Add tomatoes, paste & basil sprig. Let simmer for 10 minutes. In a small bowl add flour and small amount of stock and simmer for 40-50 minutes,stirring frequently to make certain soup does not stick to the bottom of the pan. Remove thyme,bay leaf,and basil.
Put the soup through a food mill or puree it. Add sugar,butter.adjust seasoning,sprinkle with fresh dill.
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