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Tomato Soup

3 weeks ago


Ingredients
2 Tbs. butter
1 cup diced onion
2-3 cloves garlic minced
Pinch of red pepper flakes, optional
2 (14 oz.) cans tomatoes whole, cubed, or crushed
1 1/2 cup gluten free chicken or vegetable broth
1/3 cup heavy cream
Coarse salt & fresh ground black pepper, as desired
Directions
In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, 5 to 7 minutes. Add garlic and red pepper and cook for 30 seconds. Add tomatoes. If using whole tomatoes, crush with a spoon and simmer for 10 minutes to soften. If using diced tomatoes, simmer for 5 minutes. If using crushed tomatoes, continue to next step. Add broth. Bring to a simmer and cook for 15 minutes. Remove from heat. If using an immersion blender, blend soup until mostly smooth. If using a countertop blender, cool the soup for 10 minutes before transferring it to the blender and blend until smooth or mostly smooth. Add additional broth or water to thin soup if necessary. Return to saucepan. Stir in cream and salt and pepper to taste and heat through over medium. (Yield: 4 servings)

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