"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tomato Soup Recipe

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

Contributor:  
Contributor:  
Marty Alterson

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons of butter or margarine
2 medium leeks, white part only, chopped
3 small shallots, minced
3 small carrots, chopped
4 garlic cloves, minced
╝ cup tomato paste
╝ cup flour
5 cups vegetable stock
5 cups diced tomatoes with their juices
1 bouquet garni of: thyme sprigs, parsley stems, and 1 bay leaf
⅓ cup heavy cream or coconut milk
Kosher salt
Freshly cracked black pepper

Directions:
Directions:
1. Melt butter in a large saucepan over medium-low heat. Add the leeks, shallots and carrots and sautÚ the vegetables until they are very soft but not yet brown (about 10 minutes). Add the garlic and tomato paste and stir to combine.

2. Add the flour and increase the heat to medium. Stir to coat the vegetables with
the flour. Add the stock, tomatoes, and the bouquet garni.

3. Simmer the soup, stirring occasionally, for 30 minutes.

4. Remove the bouquet garni, add the cream, and blend the soup with an immersion blender. Adjust seasoning with salt and pepper.

5. Serve the soup with your favorite garnishes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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