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"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

Tomato Basil Soup Recipe

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This recipe for Tomato Basil Soup is from The Churchill Family 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 cup chopped onion
¼ cup butter
4 - 5 fresh tomatoes or 1 16 oz. can of tomatoes, drained
2 tbsp. tomato paste
1 tbsp. sugar
salt and pepper
½ tsp. basil fresh or dried
½ tsp. thyme
¼ cup flour
4 cups chicken broth / divided
1 cup whipping cream
Directions:
Directions:
In a large pot over medium heat, saute onion in butter until tender. Add tomatoes, tomato paste, sugar, salt, basil. thyme, and pepper; simmer for 10 minutes stirring occasionally. Combine flour and ¾ cup broth to form a smooth paste, then add to tomato mixture with remaining broth. Bring to a boil stirring constantly. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.
Tip: To peel tomatoes, boil in water for about 1 - 2 minutes; you will see a crack in the peel. Dip in cold water and peel. Cut in half and squeeze out the seeds and dice.

 

 

 

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