Scain's Creamy Tomato Soup
Scain's Creamy Tomato Soup

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, scain's creamy tomato soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Purée the soup using an immersion blender or carefully transferring to a food processor or blender. If using a blender, return the soup back to the pot. If you can't get excellent fresh tomatoes use the best canned tomatoes available, e.g., DOP. Heat oil in large saucepan over medium heat.

Scain's Creamy Tomato Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Scain's Creamy Tomato Soup is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have scain's creamy tomato soup using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Scain's Creamy Tomato Soup:
  1. Get 1 small onion, minced
  2. Get 1 carrot, minced
  3. Take 3 tbsp olive oil
  4. Take 2 cans Italian style diced tomatoes
  5. Get 32 oz organic tomato juice
  6. Take 1 tbsp chicken boullion granules
  7. Prepare 1 tbsp sugar
  8. Make ready 2 tbsp pepper
  9. Prepare 3/4 cup sherry
  10. Get 3/4 cup heavy whipping cream
  11. Prepare 3 tbsp fresh basil, chopped
  12. Make ready 2 tbsp fresh parsley, chopped

This comforting, creamy tomato soup relies on pantry staples, such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. Freshly made brown butter croutons add contrasting crunch. Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper.

Instructions to make Scain's Creamy Tomato Soup:
  1. In a stock pot, add olive oil, onion and carrot. Cook until soft, about 10 min.
  2. Add cans of diced tomatoes undrained and tomato juice. Cook 10 min on high until boiling
  3. Add sugar, pepper, parsley, granules and 2 tbsp basil. Turn heat to low
  4. Once at a simmer, add sherry and cream. Cook about 30 min on low.
  5. To serve, top with the rest of basil.
  6. If you don't like it chunky, you can blend it all at the end.

Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

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