Tomato Soup
NOTE: This recipe is for a tomato soup with texture. But if you like your tomato soup creamy, do not add rice and use an emulsion blender or stand up blender before adding the cream. When done, return soup to pot and add cream and basil.
Ingredients:
2 c of chicken or vegetable broth
1 28oz can of crushed tomatoes
1c heavy cream
onion
celery
basil
cayenne pepper
2T sugar
Optional: 1/4 c dry rice
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Instructions:
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If you are using rice, cook rice with a little less water than usual and set aside
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Soften onion and celery in a little butter, salt, pepper and cayenne
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Add broth and simmer for 10 minutes
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Add tomatoes and sugar; simmer for 5-10 minutes (if blending, do so now or if you want, add rice here)
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Taste test...more salt, pepper or cayenne?
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Stir in cream and reduce to low heat
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Stir in finely chopped basil at the end
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Served here with cheesy bread. Click here for recipe.
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