"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fresh Tomato Soup Recipe

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This recipe for Fresh Tomato Soup, by , is from The Ellinger Family Cookbook Project, 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!

Contributor:  
Contributor:  
Kathleen Ellinger

Category:
Category:

Ingredients:  
Ingredients:  
cup butter
2 Tbsp. olive oil
1 large onion
McCormick's Chicken, Garlic and Herb Seasoning
2 lbs. fresh, ripe tomatoes; skinned and cut up OR 2 cans (16 oz. each) Italian tomatoes, undrained
3 Tbsp. tomato paste
cup flour
3 cup chicken broth
1 tsp. sugar
1 cup whipping cream or half and half\

Directions:
Directions:
In a large saucepan, heat butter and oil over med./med. high heat. Add sliced onion. Cook, stirring occasionally until onions are soft. Season onions liberally (I use A LOT) with McCormick's seasoning while cooking. Add prepared tomatoes and tomato paste. Stir to blend and simmer for 10 minutes. In a small bowl, combine flour and cup of broth until smooth. Stir into tomato mixture. Add remaining broth. Reduce heat and simmer for 30 minutes, stirring frequently to prevent scorching. Remove from heat and allow to cool quite a bit before pureeing in a blender. Return soup to pan, add sugar and cream and heat through. Season to taste with more McCormick's and salt. (Amount of added salt will depend on amount of salt already in chicken broth. Recipe calls for a teaspoon, but taste!)

Yield: 2 quarts

Number Of Servings:
Number Of Servings:
2 quarts
Personal Notes:
Personal Notes:
This is a great recipe to use your homegrown tomatoes!

 

 

 

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