Wednesday, January 19, 2011

Tomato Soup

My kids love tomato basil soup, however, they are kind of picky about what kind it is!  I have finally found a recipe that they like and it's easy!  Matter of fact, I dumped the stock and tomatoes into the crock pot and set it on low and let it simmer all day.  Just before serving, I added the cream and heated thoroughly. 

As a side note, when adding your cream, perhaps you want to start with 1/2 of the amount -- as I thought it might be a little too creamy . . . I can't believe I'm saying that!  But, it's true!  I really thought, for my own preference, I could have reduced that ingredient and not compromised the recipe. 

I served this along side of a grilled brie sandwich with ham and Jezebel sauce.  It was great for a chilly night!

Creamy Tomato Soup

30 oz chicken stock
28 oz crushed tomatoes
1 cup heavy cream
salt and pepper to taste

Pour the stock and tomatoes in a pan.  Use an immersion blender to create an ultra smooth soup or leave it as is.  Heat stock and tomatoes over moderate heat and bring to a bubble.  Slowly add the cream and reduce the heat to low.  Add the salt and pepper and simmer for 15 minutes.  Chop fresh basil and sprinkle on top when serving.

No comments:

Post a Comment