Creamy Tomato Soup - Cuisinart CSB-85C Instruction And Recipe Booklet

golden in color. Let cool for a few minutes before squeezing the garlic
out of their skins into a small bowl.
2. In a medium saucepan, heat the remaining oil with the butter over
medium heat. Once the butter melts, add the onion, thyme and
½ teaspoon (2 ml) of the salt and cook until the onion is softened
and translucent, about 5 to 6 minutes. Stir in the wine and cook until
completely reduced.
3. Stir in the potatoes, half of the roasted garlic, stock and water. Bring
the soup to a boil, reduce the heat and simmer, partly covered until
potatoes are very tender, about 25 minutes.
4. Remove soup from the heat and insert the immersion blender into the
saucepan. Being sure to keep the metal blade completely submerged,
blend on Low, using an up-and-down motion until ingredients are well
combined and no large chunks remain, about 1 minute. Stir in the
remaining roasted garlic and salt and blend until very smooth, about
1 minute more.
5. Adjust seasoning to taste and garnish with chives before serving.
Calories 207 (19% from fat) • carb. 33g • pro. 7g • fat 4g • sat. fat 2g
This childhood classic is pure comfort food.
Makes about 7½ cups (1.875 L)
1 onion, cut into ½-inch (1.25) pieces
2 garlic cloves, peeled
1 celery stalk, cut into ½-inch (1.25 cm) pieces
1 small carrot, peeled and cut into ½-inch (1.25 cm) pieces
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) unsalted butter
¾ teaspoon (3.75 ml) kosher salt, divided
2 tablespoons (30 ml) tomato paste
1 can [28-ounce (793 g)] whole peeled plum tomatoes
4 cups (1 L) vegetable stock
Fresh basil, thinly sliced, for garnish
1. Insert the chopping blade sharp side up in the work bowl of the
chopper attachment. Add the onion, garlic, celery and carrot into
the work bowl and pulse on High to finely chop, about 8 to 9 pulses.
Remove to a bowl and set aside.
2. Heat the oil and butter in a 4-quart (3.8 L) saucepan over medium
heat. Once the butter melts, add the chopped vegetables with
½ teaspoon (2 ml) of the salt and sauté until softened, about 5 to
6 minutes. Stir in the tomato paste and cook 1 to 2 minutes.
3. While tomato paste cooks, add the canned tomatoes, in batches
if need be, to the work bowl of the chopper and pulse on High to
Nutritional information per serving [1 cup (250 ml)]:
• chol. 5mg • sod. 625mg • calc. 27mg • fiber 2g

Creamy Tomato Soup

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