Snowflake Tomato Soup
6 ingredients
2 steps
Ingredients
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (14-1/2 ounces) chicken broth
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 1 to 2 tablespoons sugar
- 1 cup heavy whipping cream
- 1/3 cup sour cream
Directions
-
1In a blender, process tomatoes, one can at a time, until smooth. Transfer to a large saucepan. Stir in the broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the oregano and sugar. Add a small amount of hot tomato mixture to whipping cream; return all to the saucepan. Cook until slightly thickened (do not boil).
-
2Cut a small hole in the corner of a pastry or plastic bag; fill with sour cream. Pipe a snowflake on each bowl of soup.
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