Ingredients: |
Ingredients: 1/2 cup (1 stick) butter
1 cup diced carrots
1 cup diced celery
1 cup diced onions
2 teaspoons minced garlic
1/2 cup plus 1 tablespoon all-purpose flour
2 tablespoons chicken base
3 cups low-sodium chicken stock
1 (28-ounce) can diced tomatoes, drained and juice reserved
1 (14 1/2-ounce) can diced tomatoes, drained and juice reserved
1 (46-ounce) can tomato juice
2 cups heavy cream
1 tablespoon granulated sugar
1 teaspoon Tabasco sauce
Sour cream (optional for garnish)
Green onions (optional for garnish)
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Directions: |
Directions:In a large stockpot, melt the butter. Add the carrots, celery, onions and garlic and cook until the vegetables are soft, 10 to 15 minutes. Sprinkle the flour over the vegetables, turn down the heat and cook for 5 to 10 minutes, stirring frequently, to incorporate flour.
Add the chicken base and stir well to combine. Gradually whisk in the chicken stock. Measure the juice from the drained tomatoes and add enough tomato juice to equal 6 cups. Add to the soup and bring to a boil. Turn down the heat and simmer for 10 minutes, scraping the pot often. Add the drained tomatoes and simmer for 10 minutes.
Blend the hot soup until smooth with an immersion blender while it is still in the pot. (Alternately, puree in batches in a blender or food processor.) Add the cream, sugar and Tabasco sauce and stir to combine. Bring to a boil, turn off the heat and serve, with garnish of sour cream and/or green onions, if desired. |
This recipe for Creamy Tomato Soup is from