TOMATO CREAM SOUP


2 Tbsp. butter
2 onions, chopped
2 celery ribs, chopped
2 carrots, chopped
2 lbs. tomatoes (about 6), peeled, cut in quarters
2 cups chicken broth
½ cup water
5-1/2-Tomato paste, 2 tsp.
2 tsp. sugar ½ tsp. salt
2-3 dashes Tabasco sauce
¾ cup heavy cream


In a saucepan, melt butter at medium heat. Add onions, celery and carrots. Cook, stirring from time to time, for about 5 minutes or until vegetables soften. Add tomatoes, chicken broth, water, tomato paste, sugar, salt and Tabasco. Bring to a boil

Reduce heat, cover and let simmer 15-20 minutes or until vegetables are tender. Let cool down a bit. In food processor or blender, processes vegetable mixture into a creamy texture, in 2 batches. Return to saucepan; add a quarter cup of heavy cream and heat at low heat until the soup is warm. Then in a little bowl, with a mixer, beat the remaining heavy cream until soft peak form. When ready to serve, garnish each serving with whipped cream.

Yield: 4 servings.