Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Cream of Tomato Soup
Cream of Tomato Soup
Ingredients:
1/3 cup butter (5 1/2 teaspoons)
1 large yellow onion, diced
2 medium carrots, shredded
1 clove garlic
1 tablespoon chopped fresh basil
2 tablespoons packed light brown sugar
3 tablespoons tomato paste
2 large (28 ounce) cans tomatoes, whole or diced
2 cups water
1 cup half and half
Kosher salt, to taste
1 teaspoon freshly ground black pepper
Rustic Croutons (optional)
About the Recipe
From Grand Central Bakery, Portland, OR
Makes 2 quarts
This is one our most popular soups at the bakery. We love eating it with Rustic Croutons or a hunk of bread, and it’s spectacular with a grilled cheese sandwich on Peasant or Como bread. We like to use Muir Glen organic canned tomatoes.
Nutritional Info
Getting it done:
In a large heavy-bottomed pot, melt butter.
Add onions and saute over medium heat until soft, about 5 minutes, being careful not to brown onions.
Add carrot and garlic and stir well. Continue sautéing until soft, about 4 minutes.
Stir in basil, brown sugar, tomato paste, canned tomatoes and water.
Bring to a boil then reduce heat and simmer for about 25 minutes.
Puree soup with a regular or immersion blender.
Add half and half and stir well, then season to taste with salt and pepper.
Serve immediately, topped with croutons if desired.
Ingredients:
1/3 cup butter (5 1/2 teaspoons)
1 large yellow onion, diced
2 medium carrots, shredded
1 clove garlic
1 tablespoon chopped fresh basil
2 tablespoons packed light brown sugar
3 tablespoons tomato paste
2 large (28 ounce) cans tomatoes, whole or diced
2 cups water
1 cup half and half
Kosher salt, to taste
1 teaspoon freshly ground black pepper
Rustic Croutons (optional)
Getting it done:
In a large heavy-bottomed pot, melt butter.
Add onions and saute over medium heat until soft, about 5 minutes, being careful not to brown onions.
Add carrot and garlic and stir well. Continue sautéing until soft, about 4 minutes.
Stir in basil, brown sugar, tomato paste, canned tomatoes and water.
Bring to a boil then reduce heat and simmer for about 25 minutes.
Puree soup with a regular or immersion blender.
Add half and half and stir well, then season to taste with salt and pepper.
Serve immediately, topped with croutons if desired.
About the Recipe
From Grand Central Bakery, Portland, OR
Makes 2 quarts
This is one our most popular soups at the bakery. We love eating it with Rustic Croutons or a hunk of bread, and it’s spectacular with a grilled cheese sandwich on Peasant or Como bread. We like to use Muir Glen organic canned tomatoes.
Nutritional Info
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