Monday, August 22, 2016

Ronda's Garden veggie tomato soup!

                                                     Ronda's garden veggie tomato soup


6 cups fresh tomato juice
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
1 sweet medium red pepper, chopped
1 large clove garlic, minced
4 table spoons butter
3 table spoons flour
1 small container heavy cream
about 3 tablespoons of sugar
salt, pepper, paprika and cayenne pepper (optional)
1/4 cup fresh chopped parsley

sauté all chopped veggies in butter, just until tender

remove 2/3 of the cooked veggies and puree with a cup of the juice and the heavy cream.

add flour to the remaining veggies in pan and cook for about 1 minute.

add in the rest of the tomato juice, stir for a couple minutes and then add in the pureed mix.

add sugar to desired taste

Add in spices to your desire and the chopped parsley and simmer for about 20 minutes.

Enjoy, it is so good.

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