Recipe: Cream of Tomato Soup

Cream of Tomato Soup
rec.food.veg.cooking/JC Massingam/2001
Servings: 6

1 Tbsp butter
1 Tbsp olive oil
3 large shallots, chopped
2 cloves garlic, chopped just a little
28 oz can diced tomatoes
1/8 tsp dried thyme
1/8 tsp dried basil
6 sundried tomato slices, diced
2 cups vegetable stock
1/4 tsp baking soda
1/2 tsp sugar
1/2 cup light cream
salt and pepper, to taste
fresh basil leaves to garnish, lightly chopped

In a 2-quart pot, melt the butter and oil together over low heat. Add the shallots and cook slowly for about 10 minutes or until soft.

Add the garlic about 5 minutes after beginning the shallots.

Add the canned tomatoes (juices too), sundried tomatoes, dried herbs, and broth, simmer slowly, covered for about 20 minutes.

Turn off the heat, let soup cool a wee bit. s Puree the soup in the pot using a hand blender ( for a smoother soup use a food processor).

With soup back in the pot add the baking soda, sugar and cream. Heat the soup gently to serve, but do not let it boil. Season with salt and pepper. Garnish with fresh basil if you have it.