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October 3, 2011
Herbed Tomato Soup
Heart-warming Soups
Prep time:
15 minutesCook Time:
8 minutes“Grandma's creamy tomato soup is seasoned with bay leaves, a hint of clove, fresh parsley and a pinch of cayenne pepper. Delicious!”
Ingredients
Serves 4
- 1 can (28 oz.) whole tomatoes
- 1 stalk celery, sliced
- 1/4 cup chopped onion
- 2 bay leaves
- 1 whole clove
- 1 sprig fresh parsley, plus additional fresh chopped parsley for garnish
- 1/2 cup beef broth
- 2 tbsp. all-purpose flour
- 1 tbsp. butter, melted
- 1 tsp. sugar
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. cayenne pepper
Directions
1
Combine the tomatoes, celery and onion in a 5-cup blender container. Cover and process until pureed. Pour into a large saucepan.
2
Add 1/2 cup water, the bay leaves, clove and parsley to the pot. Cook over medium heat, stirring frequently, until boiling, about 5 minutes.
3
Combine the broth, flour, butter and sugar in a small bowl. Mix well. Stir into the tomato mixture. Add the salt, black pepper and cayenne pepper.
4
Cook, stirring constantly, until thickened, about 3 minutes. Remove and discard the bay leaves, clove and parsley. Ladle the soup into bowls, garnish with the chopped parsley and serve.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Grandma served the soup with garlic cheese bread or fresh sourdough slices for a great first course or a nice light lunch.
Great Ideas
Great Ideas
When it’s late summer and everyone you know is giving you extra tomatoes from their garden, this is a good recipe to use up all that bounty. Just substitute about 2 lbs. fresh tomatoes for the canned variety. After pureeing them in Step 1, strain the mixture to remove any seeds.
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