Sunday, December 4, 2011

Tomatoe Soup

8 oz celery
8 oz carrots
8 oz onions
6 oz flour
2 quarts chicken stock  (I use 2 quarts of water then add chicken base to the pot)
1 28 oz can tomatoes, whole, diced does not matter
1 large can tomato puree
8 oz heavy cream OR 1/2 and 1/2

Add celery, onions and carrots to food processor and mince.

Place vegetables in large pot with the oil and sweat for 15 minutes, stirring often.

Add flour, mix well and continue stirring for 5 minutes so the flour is cooked.

Add in chicken stock and both types of tomatoes.

Blend well, I use an immersion blender to puree all the vegetables and tomatoes but you could use a blender or food processor but may need to do a few batches to get the same result.

Simmer for 45 minutes on the lowest setting.

Add heavy cream or 1/2 and 1/2.


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