Wednesday, November 16, 2011

Tomato Soup

Tomato Soup
By Grant Call

1 quart stewed tomatoes. (Home canned is best, or fresh from the garden, but store bought is okay.

1-2 tsp chicken bouillon
Worcester Sauce--few dashes
2 Tbsp red wine vinegar
1/4 cup fresh dill (may also use basil if preferred)
crushed red peppers to taste

Place all ingredients in a medium sauce pan. Bring to boil. Add water--about half the volume of the tomatoes.
Use cornstarch to thicken to desired consistency. Bring to boil again and stir until thickened.

Add 1/8 cup sugar if you used fresh tomatoes.
Blend everything together with a submersible blender.
Serve hot, topped with fresh grated parmesan cheese.

No comments:

Post a Comment