Creamy Tomato Soup: Difference between revisions
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Pour in the cream and optional feta cheese, and using an immersion blender, puree the soup until smooth. | Pour in the cream and optional feta cheese, and using an immersion blender, puree the soup until smooth. | ||
[[Category: | === Notes === | ||
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[[Category:Elias-Approved]] | |||
[[Category:Soup]] | [[Category:Soup]] | ||
[[Category:Tomatoes]] | [[Category:Tomatoes]] | ||
Latest revision as of 16:33, 18 August 2023
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 30 min |
| Source | Savory Sweet Life by Alice Currah (pg 191) |
| Yield / serves | 6 servings |
| Rating | Very good |
Ingredients
- 1 T olive oil
- 1 medium onion, chopped
- 1 T sugar
- 1/4 t kosher salt
- 1 29-oz can diced tomatoes (San Marzano, recommended)[1]
- 14 oz chicken broth
- 1/2 c heavy cream
- 1/2 c crumbled feta cheese (optional)
Preparation
In a large, heavy pot, heat the olive oil over medium heat. Add the onions, sugar, and salt. Cook for 10 minutes, or until the onions are translucent and soft. Stir in the diced tomatoes with the liquid and the chicken broth. Bring the soup to a boil; then turn the heat to low and simmer gently for 15 minutes.
Pour in the cream and optional feta cheese, and using an immersion blender, puree the soup until smooth.
Notes
- ↑ Do not use crushed tomatoes. The resulting soup is flavorless.
