Cream of Tomato Soup
- - 30 min - - 1 h 25 min - - 6 to 8 - 60 ml (1/4 cup) Neilson salted butter - 1 onion, chopped finely - 2 carrots, peeled and chopped finely - 3 garlic
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Cooking tools:
- Immersion blender
- Microplane
- Hand mixer
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Mixing bowl
- Whisk
- Spatula
- Ladle
- Serving bowl
Ingredients
- 60 ml (1/4 cup) Neilson salted butter
- 1 onion, chopped finely
- 2 carrots, peeled and chopped finely
- 3 garlic cloves, minced
- 1 sprig fresh thyme, leaves only
- 2 1/2 ml (1/2 tsp) hot pepper flakes
- 1 bay leaf
- 796 ml (1 can) crushed tomatoes
- 1 L (4 cups) chicken stock
- 125 ml (1/2 cup) Neilson 35% cream
- 60 ml (1/4 cup) Neilson 35% cream
- 15 ml (1 tbsp) finely grated orange zest
- 15 ml (1 tbsp) chopped fresh dill
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