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Farmhouse 1820

DIY, Home and Garden, Food

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Cream of Tomato Soup

cream-of-tomato-soup-and-sandwiches

 

Cream of Tomato Soup
Author: Farmhouse 1820
Ingredients
  • 3 Tablespoons olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small yellow onion, diced
  • 1 garlic clove, minced
  • 1/2 cup all purpose flour
  • 1 quart chicken broth
  • 1 28 ounce can diced tomatoes, drained
  • 1 28 ounce can crushed tomatoes
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 2 inch rind of parmesan cheese
  • 1 cup heavy cream, heated
  • salt to taste
Instructions
  1. Heat the oil in a soup pot over medium heat. Add the carrots, celery, onion and garlic. Cook stirring occasionally until vegetables are softened, about 8 minutes.
  2. Add flour and blend well. Stir constantly for 2 minutes. Add broth and blend well. Add the diced tomatoes, crushed tomatoes, parmesan rind and pepper. Bring to a simmer and cook 30 minutes.
  3. Add bay leaves and continue to cook 30 minutes longer.
  4. Pass soup through a fine mesh strainer, pressing hard on the solids to gather as much liquid as possible. Blend heated cream into strained soup. Season with salt and more pepper if desired.