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Cream of Tomato Soup
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Brief Description
Best soup ever. Even if you have somehow convinced yourself that you don't like cream. Trust me, you do.
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Main Ingredient
Tomatoes
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
You can also serve in a puff pastry: 1 lb. Puff pastry-or store bought sheets 1 ea. Egg- beaten with 1 Tbl. of water Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator. Preheat oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall. Serve immediately.
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Posted By: elizabethjane
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Posted On: Jun 12, 2018
Number of Servings:
Ingredients:
- 1/2 cups - unsalted butter
- 1/2 pounds - yellow onions sliced
- 6 - Garlic Gloves minced
- 1 - Bay Leaf
- 1/2 tablespoons - whole black peppercorns
- 1 teaspoons - dried thyme leaves
- 1/4 cups - tomato paste
- 2 1/2 pounds - ripe tomatoes cored and quartered
- 1 cups - water
- 4 cups - heavy cream
- 3 tablespoons - butter 2-4 tbls
- - salt to taste
- 1/2 teaspoons - ground white pepper
Directions:
1) Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color.
2) Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes, and water if needed.
3) Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down.
4) Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, then strain.
5) Return the soup to the pot. Add the cream, salt, white pepper and remaining butter to taste.
6) Bring soup to a simmer and then remove from heat.
7) Allow the soup to cool for two hours or overnight - in the refrigerator.
8) When ready to eat, heat up on the stove and then divide the soup among six 8-ounce soup cups or bowls.
9) Serve and enjoy!
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