CREAM OF TOMATO SOUP


Ingredients:

1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED
1 pc red onion, chopped
1 (250 g) can crushed tomatoes, juice included
1 tbsp tomato paste
1 cup MAGNOLIA ALL PURPOSE FLOUR
2 cups chicken bouillon cube, dissolved in 4 cups chicken stock (from boiling chicken breast) or water
1 cup MAGNOLIA FRESH MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 tsp iodized fine salt
1 tsp pepper
1 cup grated MAGNOLIA QUICKMELT CHEESE
1 tsp sugar
*chicken stock: Make by dissolving chicken cube in hot water or by boiling chicken bones

Procedure:

  1. In a large saucepot, melt butter. Over medium heat, sauté onion until tender.
  2. Add crushed tomatoes and tomato paste. Mix in flour and combine well with vegetables. Be careful not to burn flour.
  3. Using a wire whisk, slowly add chicken stock. Let the mixture boil then simmer. Transfer to a blender and puree mixture until smooth.
  4. Add milk, cream, salt and pepper. Lastly add cheese and sugar. Mix until cheese has melted. Serve.
Makes 6-8 servings.
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