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Tomato Soup by


4 TBSP Extra light olive oil
2 TBSP butter
3 small onions, chopped
2 leeks, cleaned and thinly sliced
6 cloves garlic, minced
2 pinches saffron
2 28oz cans san marzano crushed tomatoes
8 c homemade chicken stock
1 c heavy cream
1/2 c grated parmesan


Saute onions and leeks in olive oil & butter, about ten minutes. Season with s & p. Add garlic and cook until fragrant. Add saffron, tomatoes, and chicken stock. Bring to a boil and cook, stirring occasionally, for about 20 until reduced somewhat. Add heavy cream and parmesan. Enjoy!

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