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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tomato Soup Recipe

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This recipe for Tomato Soup is from The Stuckey Family Cookbook (2nd Ed), 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 onion
6 Tbsp butter
2- 14.5-ounce cans diced tomatoes
46 oz tomato juice
3 to 6 Tbsp sugar
1 or 2 Tbsp chicken base, or 3 bouillon cubes
freshly ground black pepper
1 1/2 c heavy cream
1/4 c chopped fresh basil
1/4 c chopped flat-leaf parsley
Directions:
Directions:
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (I use 6 tablespoons of sugar.) Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much. Now you can add freshly ground black pepper to taste. Stir to combine, then heat almost to a boil. Then turn off the heat. Stir in the cream. Add the basil and parsley and stir. Serve the soup warm!
Personal Notes:
Personal Notes:
Kevin loves tomato soup with a nice grilled cheese sandwich.

 

 

 

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