Monday, November 26, 2007

Cream of Tomato Soup

2 T olive oil
1 large carrot - peeled and chopped fine
3 T dehydrated onion flakes or 3 tablespoons fresh diced onion
3 cans chopped tomatoes
2 teaspoons chopped basil (less if using dried)
1 cup + chicken stock
heavy cream, sour cream, yogurt or tofutti cream cheese

heat oo in a med sauce pan over med heat
add carrot, cook a minute or two. add onion. add splashed of chicken broth to keep from sticking and rehydrate the onion
add tomato, basil, salt and pepper - cook for a bit - until all veggies are soft
puree in batches in blender or with stick blender.
return to pot, add stock and cream if using. Ladle in to bowls and add dollop of yogurt, sour cream or tofutti and stir through. Serve.

If I had had it I would have used fresh onion but the dehydrated worked well. This was SO GOOD!!

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