Tuesday, October 6, 2009

The Art of Cooking

This is not about painting art but cooking art.... So this time of year when you now have a billion of tomatoes and the thought of freezing or canning more, makes your head spin and all your friends run when they see you coming with yet another bag, you know it is time to make homemade tomato soup and I have the best recipe for you, to some this may sound familiar as this is the 4Bs soup, I find that with the fresh tomatoes, since they are a bit sweet you can add less sugar. Here goes...

32 ounces of Canned diced tomatoes (for us gardeners, fresh)
9 ounces chicken broth
1 ounce Butter
2 TBLS sugar
1 TBLS chopped onion
1 pinch of Baking soda
2 Cups cream

Directions: Mix together everything but cream, and simmer 1 hour. Heat cream in double boiler, add cream to hot tomato mixture.

so delish...One piece of advice, at least make a double batch, I did a quadruple batch up to the cream part and froze it for winter, just take out, heat up and add cream.
If you try this recipe, please come back and post what you thought, thanks buon appetito