Yellow Tomato Soup With Creme Fraiche And Basil Oil

1. 1

   ["Saute onions and celery until soft (do not let them get any color)

2. 2

   Add your 1/4 tomatoes and cook on medium till tomatoes are soft and natural juice from the tomatoes covers them. 15-20 min

3. 3

   Working in batches puree in blender or food processor. be careful not to over fill blender, as tomatoes are very hot.

4. 4

   Strain thru large hole china cap

5. 5

   Using a ladle push down on tomatoes to extract any juice left in them.

6. 6

   Discard any solids that are left

7. 7

   Return soup back to stove and bring to boil

8. 8

   Add heavy cream sugar and vegetable stock

9. 9

   Let cook and reduce for approx. 30 min on medium heat", "garnish with creme friache and basil oil"]

* Per serving · 4 servings · Values may vary.

No additional tips available.