CREMA DI POMODORI – Cream of Tomato Soup
Ingredients
2 tbsp extra-virgin olive oil
2 small onions, chopped
4 canned tomatoes, chopped
1 tbsp flat-type Italian parsley, chopped
1 tbsp fresh Basil, chopped
½ tsp salt
sprinkle of Freshly ground Black Pepper
1 cup light cream
2 cups Chicken Broth (1 Chicken bouillon dissolved in boiling water)
Heat oil in a large pot and cook onions for 5 minutes, until they are soft and golden.
Add the tomatoes, parsley, basil, salt, and pepper. Simmer, covered, for 10 minutes.
Puree in a blender until smooth, then cool and stir in the cream.
Put the broth in the pan and add the tomato-cream mixture.
Bring the soup barely to a boil, so that the cream does not curdle and serve immediately.
Serves 6
Preparation and Cooking Time: 20 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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