Cream of Tomato Soup April 29, 2013 by Geoff Bevington Cream of Tomato Soup 2013-05-23 16:13:25 Serves 16 Served at the 2012 holiday walk Print Ingredients 4 T. butter 2 onions, small dice 3 stalks celery, small dice 3 carrots, small dice 2 garlic cloves 4 T. flour 48 oz. vegetable stock 2 lbs. fresh or canned whole tomatoes, not drained 24 oz. crushed tomatoes 8 oz. heavy cream Instructions • To a large stock pot, add butter • Sweat onions, celery, and carrots over medium high heat until they are tender but not browned, about 8-10 minutes. Salt and pepper • Add garlic and cook for an additional minute or two • Add flour, cook, stirring frequently making a blonde roux, about 6-8 minutes • Add the stock and blend well • Add the tomatoes and the crushed tomatoes • Bring to a boil, then reduce to a simmer for 30-40 minutes • Using an immersion blender, blend soup until smooth • Simmer an additional 15 minutes or so • Add cream and simmer until flavors have melded • Taste and adjust seasoning as necessary By Jill Foucre Adapted from The Professional Chef, The Culinary Institute of America 8th Addition Adapted from The Professional Chef, The Culinary Institute of America 8th Addition Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/