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
Basil


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.




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