Theresas Double Tomato Soup Recipes

DOUBLE TOMATO SOUP

Steps:

• Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 10 to 15 minutes.
• Add the tomatoes and their juices, stock, basil, and brown sugar, raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, 1 1/2 hours.
• Remove the solids and place in a blender. Add the sun-dried tomatoes and process until completely smooth. Gradually return to the cooking liquid. Serve immediately or refrigerate up to three days.
• To freeze: Prepare soup as directed. Allow to cool, place in a rigid freezer container and freeze.
• To serve: Thaw in fridge. Reheat on stovetop or in microwave.

DOUBLE BOILER SOUP

Steps:

• Set bottom of boiler with water to boil.
• Beat eggs and half of the cheese in a bowl.
• Pour broth into top of boiler and set over high heat. When at a boil, lower to medium-high heat.
• Pour in the breadcrumbs, all at once. Bring back to slow boil while stirring all the time. Continue cooking for 2-3 minutes until broth becomes thicker.
• Remove from heat and place top over bottom half with the boling water.
• Lower the heat just to maintain a rolling boil.
• Pour eggs and cheese mixture into broth slowly, while lightly beating with wooded spoon. Keep beating until well blended.
• Serve remaining cheese on the side.