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Great Tomato Soup Recipe

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This recipe for Great Tomato Soup, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Neenan
Added: Thursday, January 24, 2008


Fire Roasted Tomato’ s 2 cans
Chicken Broth, (2 cups) canned or home made stay away from the cubes or any dry
Shallots (2) chopped
Red Pepper
Dill Dried
Dried Basil
Olive Oil
Fresh Basil
Heavy Cream
Fresh Grated Parmesean Cheese

Tomato Soup

Melt butter about two tablespoons in the pot add olive oil to and cook chopped shallots until translucent. Add the Tomato’s and to taste salt, pepper, red pepper, dill ( a bit) Basil (a bit) and sugar . Over a medium high let it cook about 20 minutes , until the tomato’s are getting soft , stir in the chicken broth ( the ratio is 1 cup of Broth to 1 can of Tomato’s)
Cook until well heated and the tomato’s are soft. Puree the mixture, with a an immersion blender or in small batches in the table top blender . ( Be sure to leave the hole open in the blender and cover with a towel, hot fluids when blended in a closed blender make quite an interesting eruption ) When finished pour the soup back into the pan, heat a cup and ˝ of the heavy cream and when heated stir it into the soup, toss in a nice pat of butter and a handful ( may be a cup or so ) of fresh grated parmesan. chiffonade the fresh basil and add to the soup. Check for seasoning and adjust to taste as needed. Heat through no need to boil. Put it in Bowl and eat it preferably with a grilled cheese sandwich and remember the simpler times of serial’s at the Movies, meatless Friday’s and WHB.

Personal Notes:
Personal Notes:
This is not like canned tomato soup. Very tasty.




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