From The Cafe.

December 03, 2017

Ingredients

  • ½ medium yellow or Spanish onion, diced
  • 2 stalks celery
  • 2 cloves fresh garlic, chopped
  • 1 tablespoon dill weed
  • 1 tablespoon salt
  • ¼ cup unsalted butter
  • 3½ cups diced tomatoes
  • 1¾ cups crushed tomatoes
  • 4 cups V8 juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chicken or vegetable base
  • 2 tablespoons sugar
  • 1 cup water
  • 1½ cup heavy whipping cream

Instructions

Sauté onion, celery and garlic in butter with dry spices until tender. Purée diced tomatoes and sautéed vegetables in food processor. Add the processed ingredients to the remaining ingredients in a stockpot and simmer for 30 minutes. Whisk cream into soup just before serving.

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Ingredients

  • ½ medium yellow or Spanish onion, diced
  • 2 stalks celery
  • 2 cloves fresh garlic, chopped
  • 1 tablespoon dill weed
  • 1 tablespoon salt
  • ¼ cup unsalted butter
  • 3½ cups diced tomatoes
  • 1¾ cups crushed tomatoes
  • 4 cups V8 juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chicken or vegetable base
  • 2 tablespoons sugar
  • 1 cup water
  • 1½ cup heavy whipping cream
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