Cream of Tomato Soup

Cooking Instructions

In a large pot, melt the butter and saute the onions and garlic for 3 - 5 minutes, or until the onions are translucent.

Mix in the salt, carrots, all of the tomato products, dried herbs, and spices. (If using fresh herbs, see below.) Cook for about 1 hour on medium heat, stirring occasionally.

In a blender or food processor, puree the tomato mixture with the milk and cream until smooth and creamy. Return the mixture to the pot, reheat, and add the fresh herbs. Serve immediately. (This recipe can be stored overnight in the refrigerator.)

Variation: For a nondairy version, use 1 cup soymilk instead of the milk and cream.

Wine Pairing(s)

St. Gabriel Riesling Spatlese

Arthur Barolet Fleurie

Banrock Station Merlot

Babcock "Sta. Rita Hills" Pinot Noir

Master Peace Shiraz

Hijos de Antonio Barcelo 'Realeza' Tempranillo

Climbing Merlot

Francesco Boschis Pianezzo

Coudoulet de Beaucastel Cotes du Rhône

Wild Horse Merlot