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Thursday, May 19, 2011

Cream of Tomato Soup

Allison and Robyn eat this soup while pinching their noses but the rest of us gobble it down.  Especially if there is homemade bread or a warm toasted cheese sandwich - nothing tastes better on a cold rainy day.  Jeremy and I used to go for a cheap date to a local restaurant and order their tomato soup and eat their free bread basket.  One of the best meals around.

Cream of Tomato Soup

4 Tbsp (1/2 stick) butter
2 onions, chopped into thin slices and then quartered
1 (28 oz) can diced tomatoes
1 (28 oz) can pureed tomatoes
2 Tbsp light brown sugar
1 Tbsp tomato paste
2 Tbsp flour
1 3/4 c chicken broth
1/2 c whipping cream
salt and pepper
cayenne pepper

1. Melt the butter in a large soup pot.  Add the chopped onions and cook over medium high heat until the onions are a dark golden color, about 10 minutes.
2. Add the tomatoes, tomato paste and brown sugar and cook for 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Add the broth and cook until bubbling.
5. Reduce heat to low and bring to a simmer.  Stir in cream, salt and pepper and cayenne pepper.  I season to taste which is usually a half teaspoon of each spice.

Serves 10 or 8 generously