Tomato Cream

Name: Tomato Cream
Ingredients: 2 tablespoons butter; 2 onions, chopped; 2 celery ribs, chopped; 2 carrots, chopped; 6 tomatoes, peeled, cut in 4 (2 lb) or 28 ounces diced tomatoes; 2 cups chicken broth; 12 cup water; 5 12 ounces tomato paste; 2 teaspoons sugar; 12 teaspoon salt; 2 -3 dashes Tabasco sauce; 34 cup heavy cream

12 ingredients

11 steps

Ingredients

2 tablespoons butter
2 onions, chopped
2 celery ribs, chopped
2 carrots, chopped
6 tomatoes, peeled, cut in 4 (2 lb) or 28 ounces diced tomatoes
2 cups chicken broth
12 cup water
5 12 ounces tomato paste
2 teaspoons sugar
12 teaspoon salt
2 -3 dashes Tabasco sauce
34 cup heavy cream

Directions

1

In a casserole, melt butter at medium heat.
2

Add onions, celery and carrots.
3

Cook, stirring from time to time, for about 5 minutes or until vegetables have soften.
4

Add tomatoes, chicken broth, water, tomato paste, sugar, salt and tabasco.
5

Bring to boil.
6

Reduce heat, cover and let simmer 15 to 20 minutes or until vegetables are tender.
7

Let cool down a bit.
8

In food processor or blender, reduce vegetable mixture in a creamy texture, in 2 batches.
9

Pour the creamy soup in the casserole, add 1/4 cup of heavy cream and heat at low heat until the soup is warm.
10

Then, in a little bowl, with a mixer, beat the remaining heavy cream until soft peaks.
11

When ready to serve, garnish each serving with whipped cream.