Tuesday, August 25, 2009

Cream of Tomato Soup by Gary Lemons

Comfort food at it's finest. You can set this up with garnishes for add ons such as ravioli, sausage, croutons, etc. Makes a huge batch and freezes very well.
4T Butter2 sliced Onions1 Carrot peeled & chopped6 cloves garlic2 cans plum tomato w/juice (35 oz. ea)8 lg. (2t) fresh basil leaves, sliveredpinch sugars&P to taste4C chix broth1/2 t ground allspice2 c heavy cream Cook veggies in butter. Add tomatoes and spices. Cook 5 min. Add chix stock and allspice. Boil, simmer 50 min. Purree and add cream.Can use extra basil or a dollop of pesto on top, cheese is good too!!


  1. Brenda is this the one you had at the Bridal Happy Hour?

  2. This is Very delicious recipe thanks for sharing it..