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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

TOMATO SOUP Recipe

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This recipe for TOMATO SOUP is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, 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:  
1/2 cup chopped onion
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 cup chicken broth
1 (28-ounce) can Italian-style tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon minced fresh parsley
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
Herbed Croutons (optional)
Garnish: fresh basil sprigs
Directions:
Directions:
Saute`onion in butter in a Dutch oven over medium-high heat 3 minutes or until tender. Reduce heat to low; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Discard bay leaf. Process half of tomato mixture in an electric blender until smooth. Repeat procedure with remaining tomato mixture. To serve, ladle soup into individual serving bowls. Top each with Herbed Croutons, and garnish, if desired.
Number Of Servings:
Number Of Servings:
Yield: 3 1/2 cups
Preparation Time:
Preparation Time:
Prep:10 minutes-cook: 50 minutes
Personal Notes:
Personal Notes:
For fun, make decorative hearts in the soup using warm heavy cream. Add a few drops of the cream to the top of the bowl of soup to form a nickel-sized white spot. Run a knife through the center of the cream and a heart shape will appear.

 

 

 

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