Recipe: Deluxe Cream of Tomato Soup

DELUXE CREAM OF TOMATO SOUP

This soup has the real thing, fresh tomatoes and heavy cream, and you can taste the difference. On top of that, it's a real breeze to prepare. Round it out with grilled cheese sandwiches, potato chips, and pickles, and you've got the makings for a surefire family favorite.

2 tablespoons unsalted butter
1 small onion, finely chopped
2 celery ribs, finely chopped
4 large Florida tomatoes, peeled, cored, seeded, and chopped (see note)
1 teaspoon sugar
2 cups chicken broth
1/2 cup heavy cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried
Salt and freshly ground pepper to taste

Melt the butter in a medium-size nonreactive saucepan. Add the onion and celery and saut gently over medium heat for 5 minutes, stirring often; do not brown.

Stir in the tomatoes and sugar. Simmer, covered, for 6 to 8 minutes, until the tomatoes are soft.

Transfer the vegetables to a food processor and process to a smooth puree. Pour the puree back into the saucepan.

Stir in the remaining ingredients. Heat the soup through, correcting the seasoning. Serve hot.

NOTE: To peel the tomatoes, submerge them for 15 to 30 seconds in boiling water. Remove to a colander and rinse briefly under cold water. The skins will slip right off.

Servings4-6
Source: Florida Tomato Committee