Wednesday, April 7, 2010

Creamy Tomato Soup

Whether fresh tomatoes or canned these simple, robust flavors are a hit.
 Put it together in about 15 minutes, with or without the cream it makes a wonderful appetizer or a meal in itself.
2 15 oz cans whole or diced tomatoes
1 15 oz can chicken broth
1 onion, chopped
3 garlic cloves, minced or pressed
1 tablespoon fresh oregano, minced
1 teaspoon Italian seasoning
2 tablespoons butter or olive oil
salt and pepper to taste
1 cup cream or 1/2 & 1/2
In a 3 quart saucepan, saute the onion in the butter,
add the garlic when the onion is tender, the garlic will scorch quickly so add the chicken broth immediately. 
Add the rest of the ingredients except the cream.

Now use your smart stick or potato
masher to break up all the tomatoes.

Add the cream.
Heat until the cream has warmed. Serve with salad and bread sticks.
Oops, this one fell in.
I see you eying that bread stick. I'll post these soon, they beat anything you'll find in a restaurant, any day!

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