| Photo by Clair Buys/BYU Magazine |
I recently pinned this soup
recipe based on what the
picture looked like.
I pick out recipes like I pick out books to read,
it all depends on what the cover looks like.
Making grilled cheese sandwiches
the other day,
I remembered I pinned a tomato soup recipe.
I printed off the recipe.
Started reading the instructions,
and thought to myself,
now why in the world would anybody put vegies
in a crock pot and cook them for
5 to 7 hours?
So here is my recipe,
It took all of 30 minutes, give or take a few.
If you want the original recipe you can find it here
Petie's
Tomato Soup
Makes
about 2 quarts
1 (14 oz) cans whole tomatoes, with juice and1 small can of tomato sauce
1 cup finely diced onions
1 tsp dried oregano
fresh basil for the top
3 cans chicken broth
1/3 cup flour
1 cup Parmesan cheese
½ cup butter and olive oil
2 cups half and half
salt
black pepper
1. Sauté onions in butter and olive oil. Add in the oregano.
1 (14 oz) cans whole tomatoes, with juice and1 small can of tomato sauce
1 cup finely diced onions
1 tsp dried oregano
fresh basil for the top
3 cans chicken broth
1/3 cup flour
1 cup Parmesan cheese
½ cup butter and olive oil
2 cups half and half
salt
black pepper
1. Sauté onions in butter and olive oil. Add in the oregano.
2. When onions are a golden, add in the flour and cook. I like to cook my flour for a minute or so.
3. Add the 1 can of whole tomatoes, squishing the tomatoes before you add them to your pan. Add in the 1 small can of tomato sauce and stir until the mixture makes a thick paste. 2 to 3 minutes. Be sure and watch it as you are stirring so that it doesn't burn.
4. Add in the chicken broth and let simmer on low for 30 minutes or so.
5. Right
before serving add in the half and half and parmesan cheese. Season with the
salt and pepper.
Petie
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