Tomato Soup Recipe
6 large tomatoes
4 cloves garlic
onion, medium, diced
3 stalks celery, diced
1 t. chicken bouillon
2 cups half and half
1 t salt
3/4 t pepper
pinch cayenne
1/4 c fresh basil, chopped - not exactly sure how much
Blanch tomatoes and put in sink of cool water to cool. Put diced celery in hot water used to blanch tomatoes. Saute garlic and onions in a little water. Remove tomatoes from water, peel, chop and place in pan. Strain celery and add to pan with tomatoes. Add garlic and onions and chicken bouillon. Simmer for half hour.
Add 2 cups half and half. Use immersion blender to puree to slightly chunky texture. Add some cayenne - a pinch. Add salt and pepper and fresh basil. Heat through.
I modified this from a recipe I found online. I was planning to add Campbell's soup to it but actually made that in a whole other pan for the kids because this was so good!!
I made this after reviewing several recipes and it was fabulous - others asked for the recipe even, including Ela Wunderli and Heather Castro.
