https://2522.unified-web.com/Recipes/Detail/4302/Tomato_Soup
1 Ratings 1 Comment
Yield: Makes 6-8 servings
2 1/2 | lbs. | plum tomatoes | |
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2 | ounces | pancetta, diced | |
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1 | tablespoon | butter | |
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1 | onion, chopped | ||
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2 | tablespoons | chopped parsley | |
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2 | tablespoons | chopped fresh basil | |
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3 | cups | vegetable stock | |
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salt | |||
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pepper | |||
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4-5 | tablespoons | cream | |
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Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.
Add pancetta and butter to soup pot. Cook over moderate heat 4-5 minutes until meat crisps lightly. Add onion; cook 2-3 minutes until softened. Add tomatoes, parsley and basil and cook 3-4 minutes to soften tomatoes slightly. Pour in stock. Add salt and pepper to taste. Simmer 25 minutes, stirring occasionally.
Puree soup in blender or food processor. Return soup to pan; stir in cream. Heat through. Add salt and pepper to taste. Serve hot.
Please note that some ingredients and brands may not be available in every store.
https://2522.unified-web.com/Recipes/Detail/4302/Tomato_Soup
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Customer Comments
Olene B Macon, Mo
“I like Campbell's... but this is even better! We all loved it.”
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