Cream of Tomato Soup

Photo by CYNTHIA LEJEUNE NOBLESCream of Tomato Soup includes diced carrots, celery and onions, along with chicken stock and cream, plus both diced and pureed tomatoes.

Cream of Tomato Soup

Makes 4 servings. Recipe is from LSU Press’ forthcoming book “The Delta Queen Cookbook.”

2 tbls. bacon drippings

½ cup finely diced carrot

1⁄3 cup finely diced celery

1⁄3 cup finely diced onion

¼ cup fresh parsley leaves

1 bay leaf, crushed

1 whole clove

1 clove garlic, minced

½ tsp. whole black peppercorns

2 tbls. all-purpose flour

2½ cups chicken stock

1 (15-oz.) can diced tomatoes

1 (15-oz.) can tomato puree

2⁄3 cup heavy cream

2⁄3 cup half-and-half

Salt

Chopped fresh parsley (for garnish)

1. Heat bacon drippings in a large saucepan. Add carrot, celery, onion, parsley, bay leaf, clove, garlic and peppercorns. Sauté until onion is transparent.

2. Add flour and stir to blend well. Cook for 3 to 4 minutes. Do not brown.

3. Add stock and blend well. Add tomatoes (with juice) and tomato puree. Bring to a simmer and cook 1 hour, uncovered, stirring occasionally. Mixture will be thick.

4. Press through a strainer. Return to saucepan and add cream and half-and-half. Bring to a simmer. Season with salt. Adjust seasoning and consistency. Garnish with parsley.