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Procedures:
- Peel and seed tomato before cooking. (Put tomato
into boiling water to peel and cut them in half
to take out the seed)
- Cut tomato into chunks.
- In a medium saucepan, melt butter and oil over
medium heat.
- Stir in garlic and onion to cook for 2 minutes.
- Stir in chopped tomato and basil, keep stirring
for 3 minutes or until all ingredients are well
mixed.
- Add flour and “Roza” chicken broth; keep stirring
with medium speed until all are mixed.
- Add “Roza” tomato ketchup and water and bring
it to boil.
- Add whip cream and milk, keep stirring occasionally
and bring it to boil.
- Simmer it for 15 minute to thicken the soup, keep
stirring occasionally.
- Add salt and basil.
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If you like, add fresh chopped tomato, basil and sprinkle
a few croutons over each serving. Served hot!!!
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