A delicious cream tomato soup that is quick to make.
|1 cup||Onion, 1 medium, diced|
|1 cup||Celery, 3 stalks, diced|
|1/2 cup||Carrot, optional, 1 whole, shaved|
|1/2 tsp.||Curry Powder|
|1 15-oz. can||Tomato Puree|
|4 cups||Chicken Broth|
|2 cups||Whipping Cream|
|1 15-oz. can||Diced Tomatoes|
|3/4 tsp.||Salt, to taste|
|1/2 tsp.||Pepper, to taste|
Dice the Onion and Celery, set aside. If using the Carrot, peel it discarding the peelings and once peeled, continue shaving the remainder of the carrot into 2-3 inch long strips, set aside. Measure the Flour and set aside. Measure and combine the Sugar, Basil, Marjoram, Paprika and Curry Powder, set aside.
Melt the Butter in a 3.5 quart or larger pot over medium heat and sauté the diced onions and celery in the butter until the onions become translucent. If using the carrot, stir its shavings into the pot. Add the flour and cook for two minutes, stirring frequently scraping any flour that attempts to stick to the bottom of the pot.
Add the Tomato Puree and then rinse out the can with Chicken Broth as you add the Chicken Broth to the pot. Stir in the spice mixture. Continue to stir until you can no longer detect any flour stuck to the bottom of the pot, then continue cooking, stirring occasionally, until steaming hot and just begins to boil.
Stir in the Whipping Cream and Diced Tomatoes. Add Salt and Pepper to taste. If necessary, continue to heat to serving temperature.
The original recipe called for two 15 ounce cans of tomatoes, drained and then had you puree one and dice the other. So I assume this recipe goes back to the days before you could buy tomato puree and diced tomatoes in the cans. The original recipe said the whipping cream is optional. Optional? Not if you want to call it Tomato Bisque.
Source: Lynn Kinshella, my friend from my University of Missouri days.
Yield: 2.5 quarts
Nutrition Facts per Serving:
27g Fat (71.8% calories from fat)
3g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
0 Non-Fat Milk
5 1/2 Fat
0 Other Carbohydrates.
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