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Tuesday, March 31, 2015

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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