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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tomato Puree Soup Recipe

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This recipe for Tomato Puree Soup is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. butter
1 large onion, chopped
6 cloves garlic, pressed
2 carrots, shredded
1 28 oz. can crushed tomatoes, undrained
1 16 oz. can whole tomatoes, undrained
1 T. basil
1/2 tsp. allspice
pinch of sugar
32 oz. (4 c.) chicken broth
1 c. heavy cream
Optional garnishes: large croutons, parmesan cheese
Directions:
Directions:
In a large pot melt butter and sauté the onion and garlic until onions are transparent. Add all other ingredients except for the heavy cream and bring to a boil. Once boiling, reduce heat to low, cover pot with lid, and let simmer for 45 minutes. Remove lid, turn off heat, and let soup cool for 1 hour. Blend soup in a blender, food processor, or with a hand blender directly in the pot. Process until smooth. Stir in the heavy cream, re-heat soup, and serve. Garnish with croutons and a sprinkle of parmesan cheese if desired.

 

 

 

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