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This recipe for CREAM OF TOMATO SOUP, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Wednesday, May 31, 2006


6 medium tomatoes
2 tbsp margarine
1 medium onion, chopped
2 medium white or Idaho potatoes, peeled and cut up
1 (14 1/2 ounce) can chicken stock
1 can water
1 tbsp honey
2 tbsp chopped fresh basil
1/4 c cream or half and half
squeeze of lemon
chopped fresh tomatoes

Place tomatoes in scalding water for 1 minute or until skins
start to crack. Rinse in cold water, peel and chop coarsely.
(Remove seeds, if you prefer.) Set aside.

In large saucepan over medium heat, melt margarine and
saute onion, tomatoes and potatoes until onion is translucent.
Add stock, water and honey, and bring to boil. Turn down
heat and simmer until potatoes are tender, about 20 minutes.

Place in blender and blend until vegetables are pureed.
Return to saucepan over low heat. Stir in basil, cream or half
and half and lemon juice. Heat a few minutes longer, but don't
allow soup to boil. Garnish with chopped fresh tomatoes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Use roma tomatoes when available




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