Cream of Tomato Soup

  • Difficulty: easy
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  • 5 sliced off the vine tomatoes
  • 1 shallot
  • 2 1 T of minced garlic
  • 2 T of Butter
  • 1 C Flour
  • 1 C white wine
  • 1 C of Chicken broth
  • 1 C of half & half
  • 2 T of Sugar
  • salt & pepper to taste
  • handful of fresh basil

For toasted Cajun garbanzo beans

  • 1 drained can of garbanzo beans
  • a sprinkle of Cajun seasoning salt
  • 1 T of extra virgin olive oil


Melt butter in a dutch oven pot over medium heat. Any pot will do really, I just personally prefer to make my soups in my trusty dutch oven pot. Saute shallots until translucent, then add minced garlic and continued to cook for another minute. Next sprinkle in about 1/3 of the flour & whisk until it absorbs into the butter and let cook for about 30 seconds and then whisk in the rest of the flour and let cook for about 30 more seconds. Then add white wine and braise (scrape the brown bits) the bottom of the pan. Add the tomatoes and turn heat down to low and let simmer for about 5 minutes. Add the basil and let simmer for another 5 min. Then turn stove top off & ladle the soup mixture into either a blender or food processor and pulsify until smooth. Return the soup mixture to the pan and turn the stovetop back onto low heat and add the cream. Salt and pepper the soup to preferred taste. Garnish with Cajun garbanzo beans.

Directions for toasted garbanzo beans

Drain a can of garbanzo beans and let sit in a bowl lined with a linen bowl or paper towel to absorb extra moisture. Heat up the olive oil in a pan and pour in the beans and let toast for about 5 minutes. Sprinkle with the Cajun seasoning and flip, toast for another 5 minutes. Remove from heat and enjoy!

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