Cream of Tomato Soup

Cream of Tomato Soup
Serves 16
Served at the 2012 holiday walk
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Ingredients
  1. 4 T. butter
  2. 2 onions, small dice
  3. 3 stalks celery, small dice
  4. 3 carrots, small dice
  5. 2 garlic cloves
  6. 4 T. flour
  7. 48 oz. vegetable stock
  8. 2 lbs. fresh or canned whole tomatoes, not drained
  9. 24 oz. crushed tomatoes
  10. 8 oz. heavy cream
Instructions
  1. • To a large stock pot, add butter
  2. • Sweat onions, celery, and carrots over medium high heat until they are tender but not browned, about 8-10 minutes. Salt and pepper
  3. • Add garlic and cook for an additional minute or two
  4. • Add flour, cook, stirring frequently making a blonde roux, about 6-8 minutes
  5. • Add the stock and blend well
  6. • Add the tomatoes and the crushed tomatoes
  7. • Bring to a boil, then reduce to a simmer for 30-40 minutes
  8. • Using an immersion blender, blend soup until smooth
  9. • Simmer an additional 15 minutes or so
  10. • Add cream and simmer until flavors have melded
  11. • Taste and adjust seasoning as necessary
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/