Fresh Tomato Soup with Croutons
Laura Sherwood
This is perfect for a ladies lunch. Spike likes to eat canolope with his.
ingredients
- 3 T olive oil
- 1/2 c onion, finely chopped
- 1/2 c celery, finely chopped
- 1/2 c carrot, finely chopped
- Salt & Pepper
- 4 c fresh tomatoes, chopped
- 4 c chicken broth
- 2 T fresh basil, minced
- 2 t sugar
- 1 t fresh lemon juice
- 1 c half & half
- 2 T flour
- 2 T butter
- Leftover cornbread
directions
- 1
Heat saucepan with olive oil and add veggies until transparent. Add s&p along with tomatoes, broth, basil, sugar and lemon juice.
- 2
Bring up to a good boil. Cover and simmer for one hour. Uncover and add half & half blended well with flour. Bring back to a boil for 5 minutes. Add butter.
- 3
For croutons, dice leftover cornbread into 1 inch cubes. Sprinkle with olive oil and parmesan cheese. Bake 350 for 20-30 minutes.
notes
The cornbread croutons are amazing with this soup...and it is so easy to make.
Source: Laura Sherwood
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