Tuesday, February 8, 2011

Tomato Soup

I probably make more of this than any other soup.
10 servings

1 T butter
2 large onions, diced
1 lb carrots, chopped
4 celery ribs, chopped
1 large can tomato juice
2 6 oz cans tomato paste
2 c chicken stalk
1 T dried basil
1 T dried oregano
1/4 c sugar

In a large pot, saute onions, celery, and carrots in butter for 10 minutes over medium heat.  Stir in remaining ingredients, minus cream.  Simmer 1 hour.  Puree.  Remove from heat.  Add desired amount of cream. Serve.

No comments:

Post a Comment