Cream of Tomato Soup

I see that I have not posted anything in the Soups category for several days here at Pretty As A Flower blog, however, this situation will soon be remedied. Tomato soup, a soup for any season, whether you have it in spring, summer (with a grilled cheese), fall, or winter (with oyster crackers), it is always delicious. Of course, this is the first time that I have made this, my newest invention. But I guarantee that it is something that you will want to have every season! In the past tomato soup was something of an afterthought for me, but no more, I have been converted to the love of tomato soup.

The Ingredients: 6 cups water, 3 fresh tomatoes (not pictured), 1 28 oz. can Hunt’s Basil crushed tomatoes, 1 cup baby carrots, 1/4 cup diced onion, 1 yellow squash (not pictured either), 1/2 cup half and half (not pictured, oops.), 1 tsp. basil, 1 tsp. rosemary, 1 tsp. parsley flakes, 2 vegetable bouillons, 1/2 tsp salt, 1/2 tsp. black pepper, 1/2 tsp. no salt seasoning.

DSC08757

I promise that the onion is in the picture! It’s behind the carrots……

Pour water into a large soup pot, bring to a boil. Add the vegetable bouillons. Dice the remaining vegetables and add them, the canned tomatoes, and the spices to the pot. Cook for 20 minutes. When the time is up, add the half and half, let sit for five minutes. Puree the soup in the bowl of your food processor (you’ll probably have to do it in 4 cup batches).  Allow to cook for another ten minutes over low heat. Serve warm with oyster crackers (or biscuits).

Advertisements

One thought on “Cream of Tomato Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s