Ingredients
-
1
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
2
-
4
-
2
-
-
1/2
-
3/4
Directions
Broiled Tomato Soup, A delicious soup using up lots of tomatoes from the garden Can be served cold in summer (see instruction 7 for serving) or hot in winter (using Italian-tinned tomatoes) , I like the recipe but I didn t have roma tomato but the ones in my garden rocked!, A delicious soup using up lots of tomatoes from the garden Can be served cold in summer (see instruction 7 for serving) or hot in winter (using Italian-tinned tomatoes)
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Steps
|
1
Done
|
Plunge Fresh Tomatoes in Boiling Water For a Few Seconds. |
|
2
Done
|
Remove. |
|
3
Done
|
With a Small, Sharp Knife, Remove Skin. |
|
4
Done
|
Cut Into Large Dice and Set Aside. |
|
5
Done
|
Melt Butter With Oil in Large, Heavy Saucepan Over Medium Heat. |
|
6
Done
|
Add Onion and Pepper and Saute Until Transparent, Stirring Occasionally, but Do not Brown. |
|
7
Done
|
Add Tomatoes, Herbs and Tomato Paste and Simmer, Uncovered, Slowly For 10-12 Minutes, Stirring Often. |
|
8
Done
|
Blend Flour With Cup of Chicken Stock to Form a Thick Paste. |
|
9
Done
|
Add to Remaining Stock Along With Brown Sugar (if Desired) and Stir Into Simmering Tomato Mixture. |
|
10
Done
|
Bring to a Boil, and Salt and Pepper to Taste. |
|
11
Done
|
Reduce Heat to an Even Simmer and Continue Cooking Uncovered For 30 Minutes. |
|
12
Done
|
Stir Often to Prevent Burning. |
|
13
Done
|
Turn Off Heat and Cool Soup Slightly. |
|
14
Done
|
Preheat the Broiler. |
|
15
Done
|
Transfer Cooled Soup to Blender in Batches and Puree. |
