Cream of Tomato Soup
Recipe Created by Ruth Paget
This
is another super easy soup recipe that does not even require an immersion
blender to make. I love canned tomatoes
for making summer soup possible at any time.
Tomatoes and macaroni are a vegetarian protein combination.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-1
(15-ounce) can diced tomatoes with their juice
-2
tablespoons tomato paste
-1
(32-ounce) container chicken broth
-1
cup elbow macaroni
-2
tablespoons Italian seasoning
-32
ounces water
-1
cup cream
Steps:
1-Sauté
the onions and garlic in olive oil in a soup pot.
2-Add
diced tomatoes, tomato paste, chicken broth, water,, Italian seasoning, and
macaroni to the soup pot.
3-Bring
soup to a boil and let boil for 30 minutes.
4-Stir
in the cream and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
