Cream of Tomato Soup
4 T olive oil
3 celery ribs, chopped
1 onion, large
2 carrots, chopped
8 tomatoes, chopped
3 garlic cloes
6 oz can tomato paste
3 c water
4 chicken bouillon cubes
1/4 t marjoram
1/4 t thyme
1/4 t oregano
1/2 t basil
2 bay leaves
1/4 t white pepper
1 1/2 c half and half
salt, to taste
in 5 quart pot, place olive oil, garlic, onion, celery and carrots. Sauté over medium heat for 5 minutes. add tomato paste and tomatoes. add water, bouillon cubes, marjoram, oregano, thyme, basil, bay leaves, and white pepper. cover and cook for 45 minutes. Let cool. Puree in blender and strain. do not blend hot. reheat tomato soup and add warm half and half.
3 celery ribs, chopped
1 onion, large
2 carrots, chopped
8 tomatoes, chopped
3 garlic cloes
6 oz can tomato paste
3 c water
4 chicken bouillon cubes
1/4 t marjoram
1/4 t thyme
1/4 t oregano
1/2 t basil
2 bay leaves
1/4 t white pepper
1 1/2 c half and half
salt, to taste
in 5 quart pot, place olive oil, garlic, onion, celery and carrots. Sauté over medium heat for 5 minutes. add tomato paste and tomatoes. add water, bouillon cubes, marjoram, oregano, thyme, basil, bay leaves, and white pepper. cover and cook for 45 minutes. Let cool. Puree in blender and strain. do not blend hot. reheat tomato soup and add warm half and half.
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