Chunky Creamy Tomato Soup
From sparow64 11 years agoIngredients
- SOUP shopping list
- EVOO shopping list
- 2 T margarine (optional) shopping list
- 2-3 c chopped, fresh tomatoes shopping list
- 1/4 large yellow onion, chopped shopping list
- 1 1/2 t chopped garlic shopping list
- couple pinches kosher salt shopping list
- white pepper shopping list
- 1-2 T worcestershire sauce shopping list
- 1-2 T celery flakes shopping list
- 1 T italian seasoning shopping list
- 2 T dried basil shopping list
- 1 28 oz can diced tomatoes (I use Hunts because the don't taste sweet, personal preference) shopping list
- 1 tiny can tomato paste shopping list
- About 3/4 quart chicken stock shopping list
- About 3/4 pint half and half (what I had, could use skim milk or whatever) shopping list
- PARMESAN CRISPS shopping list
- Shredded Parmesan shopping list
- italian seasoning shopping list
How to make it
- SOUP
- In large skillet, drizzle EVOO and melt margarine.
- Add onion and fresh tomatoes (with juice).
- Saute on low til onions are soft.
- While sauteing, add seasonings and garlic.
- When onions are soft, stir in canned tomatoes, tomato paste and stock. Simmer on low about 20 min, stirring occasionally. (At this point I put the pan in the fridge, and finished it when I got home from work that evening)
- Stir in half and half, and simmer on low another 10 min or so.
- PARMESAN CRISPS
- Preheat oven to 400
- Mix cheese and seasoning together
- Spray cookie sheet with Pam
- Place a T or so of mixture on pan, spread out a little to flatten, leave about an inch between crisps
- Bake 4 min on one side, flip, bake one more minute
- (Stay with them and keep an eye on them, they cook quick)
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