Tomato Soup

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oh have I got one for you . . .

Katy's Blue Tomato soup

1 red onion - diced small
1 red bell pepper - diced small
1 jar of pemintos - drained
2 cloves of garlic - crushed
1 bag of tomatoes - chopped
Virgin olive oil NOT LIGHT
1 quart cream
1 cup blue cheese
Jane's crazy mixed up salt - to taste

sautee onion, pepper, garlic and pemintos in heavy olive oil.
add half of tomatoes and simmer for at least 30 minutes. blend with processor or immersion blender until must of chunks are gone.
add remainder of tomatoes. simmer good.
stir in cream, keep stiring over med/low heat until totally warm, then stir in blue cheese. Keep stirring until melted.
serve with yummy crusty bread.
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I don't have an exact recipe but I roast my tomatos first before making it into soup, gives it a better flavor. I roast them with olive oil, salt, pepper, and balsamic vinegar. Puree it a bit, I like some chunks in my soup and then add chicken broth. add some salt and some half & half according to taste.
 

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