Tomato Soup

1. 1

   Melt butter in large saucepan over medium-low heat; add shallot. Cover and cook 5 minutes or until tender. Add canned tomatoes and broth, cook until hot. Using an immersion blender, blend soup to a smooth consistency. Measure half & half in a glass measuring cup and add a ladle-full of soup to cream, stir. Once cream is tempered, add to hot soup in pan. Repeat if more cream is needed. Add salt & pepper to taste.

2. 2

   Garnish with chopped chives and freshly grated parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.