Thread: Tomato soup

SERVES 6 TO 8
2 (28 OZ) CANS DICED TOMATOES
¾ C LOW SODIUM CHICKEN BROTH
3 TBSP. UNSALTED BUTTER
1 ONION, CHOPPED
1 BAY LEAF
1 TSP BR. SUGAR
2 TBSP TOMATO PASTE
2 TBSP ALL PURPOSE FLOUR
½ TSP BAKING SODA
SALT AND PEPPER
½ C HEAVY CREAM
1. Drain tomatoes in colander set over lrg. bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to lrg measuring cup (mixture should measure about 4 cups); reserve.
2. Melt butter in Dutch oven over med heat. Add onion and cook until softened, about 45 minutes. Add two thirds of drained tomatoes, bay leaf, and br. Sugar and cook, stirring occasionally, until tomatos, begin to brown, about 15 minutes.
3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice-broth mixture, remaining tomatoes, baking soda, and ½ tsp salt and bring to boil. Reduce heat to med low and simmer until slightly thickened, about 4 minutes. Remove from heat.
4. Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (soup can be refrigerated in an airtight container for 3 days.)

Hello,
nice information here , thanks guys.....
So can you suggest for me some soup which help me for gain more weight?
I,m 6 feet and just 60 kg ... i want at least 70 kg weight.......