Ingredients
-
2
-
2
-
1
-
1
-
2
-
3 1/2
-
2
-
1
-
3
-
1/8
-
-
1/2
-
-
-
Directions
Creamy Tomato Soup- from scratch,Another ‘made from scratch’ family favorite. The hardest part is cutting all of the tomatoes! I like to use Roma but any tomatoe you like will do. The half and half really adds great texture to the soup so don’t cheat and add skim milk or other low fat milk. It will really take away from the great taste of the soup. The touch of cloves adds a special taste that will not be missed. A must have in this soup!,So delicious, the best tomato soup I’ve ever tasted! I live in Villarrica, Chile (in the south) so I made a few tweaks based on what I had on hand. The tomatoes were fresh and not overripe and small (but not cherry tomatoes). I didn’t have tomato paste so I just left it out… The butter was “del campo” – it’s from the countryside and kind of has a cheesy flavor. Instead of heavy cream used pureed “castaas” or chestnuts, which we had scavenged the other day from a nearby field. The result was a creamy, delectable treat.,Instead of heavy cream used pureed chestnuts.
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Steps
|
1
Done
|
Melt the Butter With the Oil Over Low Heat in a Pot. |
|
2
Done
|
Add the Onion; Wilt Over Low Heat For 8 to 10 Minutes. |
|
3
Done
|
Add the Garlic During the Last 2 Minutes, Stirring. |
|
4
Done
|
Sprinkle With Flour and Cook 3 Minutes Longer, Stirring. |
|
5
Done
|
Add the Tomatoes, Tomato Paste, Sugar, and Broth. |
|
6
Done
|
Bring to a Boil, Reduce Heat to a Simmer and Cover; Cook Over Medium-Low Heat For 30 Minutes. |
|
7
Done
|
Season With Cloves, Salt, and Pepper. |
|
8
Done
|
Remove from Heat. |
|
9
Done
|
Pure the Soup in a Food Processor or Blender, a Small Portion at a Time. |
|
10
Done
|
Pour Through a Strainer Into a Pot. |
|
11
Done
|
Stir in the Half-and-Half. |
|
12
Done
|
Warm the Soup Before Serving. |
