Cream of Tomato Soup
 
 
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Ingredients
  • 3 Tablespoons olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small yellow onion, diced
  • 1 garlic clove, minced
  • ½ cup all purpose flour
  • 1 quart chicken broth
  • 1 28 ounce can diced tomatoes, drained
  • 1 28 ounce can crushed tomatoes
  • ¼ 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.
Recipe by Farmhouse 1820 at https://farmhouse1820.com/cream-of-tomato-soup/