Ingredients
-
1
-
1
-
1
-
1
-
3
-
30
-
32
-
3
-
10
-
2
-
2
-
-
-
-
Directions
With my garden tomatoes are ripe, canned tomatoes just wont do. I serve this with a little fresh basil and some grated Parmigiano Reggiano. Simply delicious!,Pasta with Chicken and Grape Tomatoes,Heirloom Tomato Salad,Sauteed Zucchini with Plum Tomatoes,Tilapia with Tomato Caper Sauce
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Steps
|
1
Done
|
When Boiling, Drop the Tomatoes in the Water to Blanch One Minute, or Until the Skin Cracks |
|
2
Done
|
Quickly Remove from the Water, Let It Cool a Few Minutes and the Skin Will Come Right Off. |
|
3
Done
|
Chop Onions, Carrots, Celery and Garlic Using a Mini Food Processor or Chopper. |
|
4
Done
|
Melt Butter in a Large Soup Pot Over Medium Heat. |
|
5
Done
|
Add Butter Until Melted, Then Add Chopped Onions, Carrots, Celery and Garlic. |
|
6
Done
|
Cook Stirring Often Until Soft, About 8-10 Minutes. |
|
7
Done
|
Add Chicken Broth and Tomatoes, Stirring Well. |
|
8
Done
|
Using a String, Tie Herbs Together and Drop Into the Soup. |
|
9
Done
|
This Will Make It Easy to Remove Later. |
