Ingredients
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2
-
2
-
2
-
2
-
2
-
1
-
3 1/4
-
1
-
1/2
-
-
-
-
-
-
Directions
Cream of Tomato and Horseradish Soup, This is based on good old-fashioned cream of tomato soup but it tastes a lot better than the canned variety Make it the day before, then reheat when you want to serve , Excellent use of the beautiful dead-ripe tomatoes in my garden I halved the recipe, added a bay leaf, as I believe that enhances any veggie soup, and diced up a couple of beauties from latest haul used half-and-half instead of whipping cream, which worked very well I cannot say that I really noticed the horseradish (and used plain prepared horseradish, not creamed), but the celery really enhanced the flavor And when you factor in how quickly this is made – well, a winner all round , Oh my goodness!!! Fabulous flavor! I made this exactly as written The creamed horseradish added the perfect extra flavor to this soup It wasn’t too subtle, yet it wasn’t overpowering I sprinkled a bit of chopped cilantro leaves on top to serve This will warm you up for sure Thanx for posting!
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Steps
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1
Done
|
Melt the Butter in a Large Saucepan and Cook the Onion and Celery For About 10 Minutes Until Softened. |
|
2
Done
|
Add the Garlic and Cook For a Further Few Minutes. Add the Tomatoes With the Sugar, Broth and a Good Pinch of Salt and Ground Black Pepper. Bring to the Boil and Cook For 15 Minutes Then Liquidize. |
|
3
Done
|
Stir in the Horseradish and the Cream and Gently Heat, Taking Care not to Let the Soup Boil. Taste For Seasoning. |
