Cream Of Tomato Soupers
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- 2 (28 ounce) cans san marzano tomatoes
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 quart beef broth
- 2 tablespoons sugar
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 pinch cayenne pepper
- 2 tablespoons olive oil
- 1 1/2 cups half-and-half cream
- black pepper
- salt
Recipe
- 1 in a heavy dutch oven heat olive oil until it shimmers. add onion and saute on medium heat until transclucent and soft.
- 2 add garlic, stirring continually for 1 minute.
- 3 when fragrant add broth immediately, scraping up any bits and incorperating well.
- 4 add tomatoes, pepper,basil, and cayenne to pot. stir well and cover with lid.
- 5 bring to boil, then reduce to a simmer and stir frequently. check for seasoning. (salty/sweet/acid) adjust.
- 6 let simmer for at least 30 minutes to break down tomatoes, depending on cut you are using. (diced, stewed, puree, sauce, whole, chopped).
- 7 use an immersion blender to puree all of the soup, off of the flame.
- 8 add half-n-half to pureed soup and bring to simmer. do not boil.
- 9 serve and enjoy.
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