Fresh Tomato Soup

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Fresh Tomato Soup
Fresh Tomato Soup
3 tbsp. butter
3 leeks thinly sliced (white and pale green part only)
2 ribs celery sliced
3 lb. tomatoes seeded and coarsely chopped
2-1/2 tbsp. flour
2 cups low-sodium chicken broth
1 McCormick Gourmet Collection Turkish Bay Leaf
1/3 cup fat-free half-and-half
2 tbsp. fresh basil chopped
3/4 tsp. garlic salt
Freshly ground pepper to taste
Prep time: 15 minutes, Cook time: 35 minutes

Melt butter in a large skillet. Add leeks and celery; sauté over medium heat for 10 minutes or until very soft, stirring occasionally. Add tomatoes and cook for 5 minutes more. Sprinkle flour over the top and stir well. Add broth and bay leaf and cook for 15 minutes. Remove bay leaf and let cool slightly. Puree in a blender or food processor and return to pan. Add half-and-half, basil, garlic salt and pepper. Cook for 3 to 5 minutes more or until very hot. Serve with Old World Style Asiago Cheese Cracked Pepper Bread from our Bakery.

Makes 4 servings.
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This is the best tomato soup I have tried. We double or triple the recipe and freeze it. It can't be beat!

  Comment Number: 4680
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