Garden Fresh Tomato Soup 1/2 cup butter or margarine
2 tablespoons olive or vegetable oil 1 large onion, sliced 2 sprigs fresh thyme or 1/2 teaspoon dried thyme 4 fresh basil leaves or 1/2 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 1/2 pounds diced fresh ripe tomatoes or 2 cans (15 ounces each) Italian tomatoes, undrained 3 tablespoons tomato paste 1/4 cup all-purpose flour 3 3/4 cups chicken broth, divided 1 teaspoon sugar 1 cup whipping cream Croutons: 1 large garlic clove, sliced lengthwise 8 slices day-old French or Italian bread 2 tablespoons olive or vegetable oil In a large saucepan, heat butter and oil over medium-high heat. Add onion and seasonings. Cook, stirring occasionally, until onion is soft. Add tomatoes and tomato paste; stir to blend. Simmer for 10 minutes. In a small bowl, combine flour and 1/4 cup chicken broth until smooth. Stir into the tomato mixture. Add remaining broth. Simmer for 30 minutes, stirring frequently. Allow mixture to cool. In batches, puree tomato mixture in a blender or food processor. Return mixture to pan. Add sugar and cream. Heat through, stirring occasionally. For croutons, rub garlic clove over both sides of the bread. Brush with oil and place on a baking sheet. Bake at 350 degrees for 10 to 12 minutes, or until toasted. Turn and toast other side for 2 to 3 minutes. Just before serving, top each bowl with 1 or 2 croutons. Makes 8 servings, 2 quarts. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
