Garlic Tomato and Tomato Bouillon Soups (two recipes)

I am a lifetime member of World Wide Recipes. I searched my archives for tomato soup and found the following that look pretty good:

Easy Garlic Tomato Soup

3 tbsp (45 ml) extra-virgin olive oil
3 large cloves garlic, crushed or finely minced
2 tbsp (30 ml) paprika
2 (1-lb - 450 g) cans or 2 lbs (900 g) fresh tomatoes, chopped
3 cups (750 ml) chicken stock
3 cups (750 ml) water
Salt and freshly ground pepper to taste
Hot sauce to taste
6 slices French bread
1/2 cup (125 ml) grated Parmesan cheese

Heat the olive oil in a stew pot. Saute the garlic until oil is infused. Raise the heat slightly and add the paprika. Saute until the paprika just begins to sizzle. Add the tomatoes, stock, water, salt and pepper and simmer for 20 minutes.

Butter slices of bread liberally. Press one side of each piece into the grated parmesan. Broil until bubbling, watching to make sure the parmesan doesn't crisp.

Reduce heat on the soup. Add a few dashes of hot sauce and serve by placing one crouton in each bowl and covering with soup. Serves 6.

Tomato Bouillon

4 to 6 cups (1 - 1.5 L) tomato juice
1 bay (laurel) leaf
1 rib celery with leaves, chopped
2 tbsp (30 ml) fresh or 2 tsp (10 ml) dried basil
2 tbsp (30 ml) fresh or 2 tsp (10 ml) dried chives
1 tsp (5 ml) fennel seeds
2 - 4 whole cloves
Salt and freshly ground pepper to taste
Optional garnish: sour cream

Combine all ingredients except the sour cream in a small saucepan and bring to a boil over moderate heat. Simmer for 5 minutes, stirring occasionally. Strain and serve hot or cold. Garnish with sour cream if desired. Serves 4 to 6.

janet, spinsterweaver


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