Golden Cream of Tomato Soup
Ingredients
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 C. carrots, finely diced
- 1/2 C. celery, finely diced
- 1 Tbs. butter
- 1 Tbs. olive oil
- 56 oz. canned tomatoes, drained and chopped
- 14 oz. can chicken broth
- 6 oz. tomato paste
- 8 oz. tomato sauce
- 12 oz. evaporated milk
- 1 Tbs. Worcestershire sauce
- 1/2 tsp. marjoram
- 1/2 tsp. tarragon
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. salt
- 1/4 tsp. paprika
- 1/4 tsp. ground cloves
- 1/4 tsp. black pepper
- 2 bay leaves
Directions
Melt butter with the olive oil in a large saucepan or Dutch oven on medium. Add carrots, celery, onion and garlic and cook until softened about 10 minutes. Add tomatoes. Cook 15 minutes stirring frequently. Puree tomato mixture in a blender or food processor until smooth. Do in batches if necessary. Return to saucepan or Dutch oven. In a spice grinder or with mortar and pestle grind marjoram, tarragon, oregano, basil, salt, pepper, paprika and cloves until fine. Add to soup mixture along with Worcestershire sauce, chicken broth and bay leaves. Mix thoroughly. Heat soup until boiling and then reduce heat and simmer for 30 minutes. Add evaporated milk and mix thoroughly. Simmer for 15 minutes. Do not let soup go back to a boil.
