Tomato Cream

A creamy soup with fresh tomatoes or canned. the last step with whipped cream can be omitted.

In a casserole , melt butter at medium heat.

Add onions , celery and carrots.

Cook , stirring from time to time , for about 5 minutes or until vegetables have soften.

Add tomatoes , chicken broth , water , tomato paste , sugar , salt and tabasco.

Bring to boil.

Reduce heat , cover and let simmer 15 to 20 minutes or until vegetables are tender.

Let cool down a bit.

In food processor or blender , reduce vegetable mixture in a creamy texture , in 2 batches.

Pour the creamy soup in the casserole , add 1 / 4 cup of heavy cream and heat at low heat until the soup is warm.

Then , in a little bowl , with a mixer , beat the remaining heavy cream until soft peaks.

When ready to serve , garnish each serving with whipped cream.

butter, onions, celery ribs, carrots, tomatoes, chicken broth, water, tomato paste, sugar, salt, tabasco sauce, heavy cream