“No Cream” Creamy Tomato Soup

"No Cream" Creamy Tomato Soup

American, Lunch
  • 1 medium onion, minced and cooked in 2tbsp. olive oil
  • 3 cloves pressed garlic
  • 1 bay leaf
  • 1 pinch red pepper flakes
  • Cook until onion is transluscent
  • Use 1 large can tomatoes and juice, slightly mashed
  • Add tomatoes to onion mix
  • Add 3 slices white bread (no crusts), cut up
  • 1 tbsp. brown sugar
  • Cook 5 minutes, remove bay leaf and blend in 2 batches in blender. Add 1 tbsp. olive oil per batch. Put blended soup in pan and add 2 cups chicken broth. Boil and season to taste with salt and pepper. Ready to serve.
  • From the kitchen of Mrs. Joseph Sorenson, Austin, MN

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