Subj : Spring Soups - 10
To   : All
From : Dave Drum
Date : Mon Mar 17 2025 21:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Best Ever Tomato Soup
 Categories: Vegetables, Chilies, Herbs, Poultry
      Yield: 16 servings
 
      3 tb Olive oil
      3 tb Butter
    1/2 ts Crushed red pepper flakes
      3 lg Carrots; peeled, chopped
      1 lg Onion, chopped
      2    Garlic cloves, minced
      2 ts Dried basil
     84 oz (3 cans) whole peeled
           - tomatoes; undrained
     32 oz Chicken stock
      2 tb Tomato paste
      3 ts Sugar
      1 ts Salt
    1/2 ts Pepper

MMMMM--------------------------OPTIONS-------------------------------
      1 c  Heavy whipping cream
           Thin sliced fresh basil
           - leaves
           Grated Parmesan cheese
 
  In a 6 quart stockpot or Dutch oven, heat oil, butter
  and pepper flakes over medium heat until butter is
  melted. Add carrots and onion; cook, uncovered, over
  medium heat, stirring frequently, until vegetables are
  softened, 8-10 minutes. Add garlic and basil; cook and
  stir 1 minute longer. Stir in tomatoes, chicken stock,
  tomato paste, sugar, salt and pepper; mix well. Bring to
  a boil. Reduce heat; simmer, uncovered, to let flavors
  blend, 20-25 minutes.
  
  Remove pan from heat. Using a blender, puree soup in
  batches until smooth. If desired, slowly stir in heavy
  cream, stirring continuously to incorporate. Return pan
  to stove to heat through. Top servings with fresh basil
  and Parmesan cheese if desired.
  
  Josh Rink, Milwaukee, Wisconsin
  
  Makes: 16 servings (4 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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