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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Barefoot Contessa Tomato Soup Recipe

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This recipe for Barefoot Contessa Tomato Soup is from Cooking with Karen, 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:  
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
1 tsp salt
1 tsp pepper
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup cream
Directions:
Directions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, salt, and pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

If you want a smooth soup use your immersion blender.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is a recipe from the Barefoot Contessa. She serves it with Grilled Cheese croutons!

 

 

 

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