*  Exported from  MasterCook II  *

                               Tomato Soup

Recipe By     : Good Old Food
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    Butter
   1                    Onion -- coarsely chopped
   1      Stalk         Celery -- coarsely chopped
   1      Clove         Garlic -- finely chopped
   2      Tablespoons   Tomato Paste
   1 1/2  Pounds        (About 4 Medium-Size) Fresh tomatoes,
                        - peeled and coarsely chopped
   1      Quart         Chicken broth
   1      Tablespoon    Fresh thyme leaves, chopped -OR-
   2      Teaspoon      Dried thyme
                        Salt and pepper
                        Croutons:
   3      Tablespoons   Butter
   8      Thick         Slices French bread

Heat the butter in a large saucepan over moderate heat. Add the onion,
celery and garlic and cook for about 5 minutes, until softened. Stir in the
tomato paste. Add the tomatoes, chicken broth and thyme, and season with
salt and pepper to taste. Increase the heat to high and bring the mixture to
a boil. Lower the temperature and simmer until the vegetables are tender and
the flavors are blended, about 20 minutes. Pour the soup into a food
processor or blender and process until pureed. If using a blender, you will
have to puree the soup in several batches. Strain the puree through a sieve
to remove the tomato seeds, then return the soup to the saucepan and keep it
warm while you make the croutons.

Heat the oven to 425 F. Heat the butter in a small pan and brush it on both
sides of the bread slices. Arrange these on a baking tray and bake until
golden brown, about 6 minutes. Serve immediately with the hot soup, either
on the side or floating on the surface.

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