Page 289 - My Cookbook
P. 289
INGREDIENTS
DIRECTIONS
Heat the oil in a soup pot. Add the onion and garlic, and cook gently for 4 minutes. stir in the tomatoes, chicken stock and herbs. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Pour the soup into a blender in batches, and blend until smooth. Return the soup to the pot, stir in the salt, sugar and heavy cream. Warm through without boiling.
Pour into individual bowls.
Drizzle a little heavy cream on top of soup over the back of a spoon.
Salt and pepper to taste.
1 quart roasted tomatoes or
6 fresh tomatoes, cored and chopped
1 onion chopped
2 Tbls olive oil
3 garlic cloves, crushed
2-1/2 cups chicken stock
4 fresh basil leaves
1/4 tsp thyme
1 cup heavy cream
1 Tbls sugar
1 tsp salt
Cream of Tomato soup
Soup
