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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tomato Soup Recipe

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This recipe for Tomato Soup is from Eating with the Scotts, 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:  
2 sticks of butter
3 medium onions, cut into 1/4-inch dice
½ cup all-purpose flour
4 28-ounce cans diced tomatoes
1 ¼ cups chicken broth
¼ cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
¾ teaspoon pepper
¾ cup half-and-half
2 tablespoons honey
Directions:
Directions:
In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.

Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.

Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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