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| Home -> [Soups & Stews, Tomatoes] -> [Thick and hearty tomato herb soup Recipe] |
Thick and hearty tomato herb soup
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Soups & Stews, Tomatoes |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter | | 1
| cup | Chopped celery | | 1
| large | Onion -- chopped | | 28
| oz | Can chopped tomatoes | | 2
| tbsp | Fresh basil -- chopped | | 1
| tbsp | Oregano | | 1
| tbsp | Thyme | | 2
| tbsp | Chopped parsley | | 2
| | Bay leaves | | 4
| cup | Beef broth | | 1/4
| tsp | Sugar | | 1/4
| tsp | Salt | | 1/8
| tsp | Freshly ground black pepper | | 1
| cup | Parmesan cheese - shavings |
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Procedures:
| 1 | : curls | | 2 | in a dutch oven or large heavy saucepan, melt the butter over medium heat; add the celery and onion and cook until the celery is tender, 7 to 10 minutes. | | 3 | Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and stock and bring to the boil. | | 4 | Simmer about 30 minutes. | | 5 | Remove from the heat and remove the bay leaves. | | 6 | Puree the soup in batches in a blender or food processor, leaving the soup slightly chunky. | | 7 | Season to taste with sugar, salt, and pepper. | | 8 | Serve hot. | | 9 | Garnish with shaved parmesan if desired. | | 10 | serves 6 recipe by : nat dupree, tvfn | | 11 | ~0700 ( |
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