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Tomato Puree Soup Recipe

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This recipe for Tomato Puree Soup, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audra Rose Bollard


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

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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