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Betty's Tomato Soup Recipe

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This recipe for Betty's Tomato Soup, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Kloss
Added: Thursday, January 3, 2008


12 tbsp. butter
1 large onion, thinly sliced (2 cups)
2 sprigs fresh thyme or 1/2 tsp. dried (Grandma uses at least six).
4 Basil leaves, chopped, or 1/2 tsp. dried. (Grandma uses at least 8).
Salt and pepper
2 1/2 lbs. fresh ripe tomatoes, cored or 1- 2 lb. 3 oz. can Italian tomatoes
3 tbsp. tomato paste
1/4 cup flour
3 3/4 cup chicken broth
1 tsp. sugar
1 cup heavy cream (Grandma uses nonfat creamer)
Croutons for garnish

Heat 8 tbsp. butter and the oil in a heavy kettle. Add onion, thyme,basil,salt and pepper to taste. Cook stirring till onion is wilted. Add tomatoes and tomato paste. Blend. Simmer 10 minutes.
Put the flour in a small mixing bowl and add about 5 tbsp. chicken broth, stirring to blend. Add remaining broth and simmer 30 minutes, stirring frequently all over the bottom so the soup doesn't stick. Put it in the blender (not all at once) and blend. return to heat, add sugar and cream. Simmer 5 minutes. Add remaining butter, garnish with croutons.

Croutons: Preheat oven to 400. Rub both sides of 8 slices crusty day old bread with 1 large split clove of garlic, then brush with 8 tsp. olive oil. Place on baking sheet and bake till golden.




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