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Creamy Tomato Soup
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    Creamy Tomato Soup

    Seasoning Mix:
  • 1 tb sugar
  • 2 tsp paprika (I use Spanish Smoked Hot, thespicehouse.com)
  • 1 tsp dried sweet basil (or a little more, or fresh added at end)
  • 3/4 tsp white pepper (or less if using ground chiles)
  • 3/4 tsp garlic powder (for this and onion powder, buy the best)
  • 1 (you decide) measure of a mild to medium ground Chile (Guajillo, Chimayo)
  • 1 (you decide) measure of medium to hot ground Chile (Jalapeno, Habanero)
  • 1/2 tsp onion powder
  • 1/2 tsp fresh black pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cumin
  • Sea Salt
    Rest of the Ingredients:
  • 1 cup heavy cream (low fatters like me, use skim deluxe)
  • 4 tbs unsalted butter (I use 4 tbs. olive oil)
  • 1 1/2 cups or more chopped onion
  • 1/2 cup chopped celery (note: combine fine and coarse chop)
  • 11 cups peeled, chopped very ripe tomatoes (about 16) (canned diced work well, but lack the fresh kick, 4 lg. cans) (substitute roasted chiles for tomatoes or split ingredients)
  • 1 1/2 cups chicken stock (homemade, regular, or defatted)
  • 1/4 chopped fresh parsley
  • Combine seasoning mix thoroughly in a bowl Bring cream (milk) to boiling point, set aside Melt butter (or use olive oil) in a large (3 qt or larger) pot

    NB: do not use cast iron Add onions and celery over high heat (8-10 mins) Stir in 2 tablespoons (tbs) of seasoning mix (cook 2 mins) Stir in tomatoes and remaining seasoning mix Bring to rolling boil Stir well and cook hard for 3 mins Add chicken stock (broth) Cover, Reduce heat to low, simmer 10 min Uncover, heat to high, stir 10 more mins Pour a few cups (or all) into a food processor a few cups at a time, but leave it coarse (I puree 2 cups only) Pour chunky or smooth soup into large bowl, add cream (milk) Serve immediately with crusty bread or grilled cheese.

    From: Paul Prudhomme's Seasoned America
    Posted By: GarryMass@aol.com Chile Head Mailing List
    Post Date: Wed, 22 Sep 1999

    *BACK TO SOUPS*







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