How to make it

  • 1. In a pan melt 2 tablespoons butter and add the onion, carrot, celery, and garlice cover and cook over medium heat stirring for 5 minutes.
  • 2. Add the stock, tomatoes, tomato paste and sugar, bring to a boil. cover partially and cook over moderate heat until the vegetables are tender about 15-20 minutes.
  • 3. In a blender puree half of the soup until smooth. Return to the saucepan add the cream and cook until just heated through.
  • 4. Season with salt and pepper and swirl in the remain 2 tablespoons butter.
  • 5. Ladle into bowls and garnish with your favorite topping.
  • I make my own croutons using my homemade French Brioche bread but slicing a couple of slices off and cut in cubes put some oil on baking sheet (vegetable, olive, or canola) and place the croutons on it and make sure to get them covered in the olive and then i put some garlic powder on them along with sea salt and freshly ground black pepper and then bake in oven 450 degrees for about 15 minutes (or until golden brown) and sprinkle on soup.

Reviews & Comments 2

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  • impssweetp 7 years ago
    This is making my mouth water. Great post.
    Was this review helpful? Yes Flag
  • luisascatering 7 years ago
    using fire roasted tomatoes really does add a lot of flavor :-)
    Was this review helpful? Yes Flag

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