Tomato Soup

Name: Tomato Soup
Ingredients: 1/2 cups Butter; 1 Small White Onion, Sliced; 6 cloves Garlic; 1 teaspoon Thyme; 1 Bay Leaf; 1/2 Tablespoons Peppercorns; 1/4 cups Tomato Paste; 8 Juicy Ripe Tomatoes; 2 cups Heavy Cream; 2 cups Half-and-half; Salt To Taste; 1/2 teaspoons White Pepper

12 ingredients

4 steps

Ingredients

1/2 cups Butter
1 Small White Onion, Sliced
6 cloves Garlic
1 teaspoon Thyme
1 Bay Leaf
1/2 Tablespoons Peppercorns
1/4 cups Tomato Paste
8 Juicy Ripe Tomatoes
2 cups Heavy Cream
2 cups Half-and-half
Salt To Taste
1/2 teaspoons White Pepper

Directions

1

Melt the butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes.
2

Do not let the onions color. Add tomato paste and lightly brown the tomato paste. Add the fresh tomatoes, and water if needed.
3

Simmer over low heat, 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree through a food mill. If you don't have a food mill, you may use a blender in batches, or a hand blender until finished, then strain.
4

Return the mixture to the pot. Add the cream, half-and-half, salt, and white pepper. Bring the creamy tomato soup to a simmer then remove from heat. Allow the tomato bisque soup to cool for a minimum of 2 hours or overnight in the refrigerator.