Preview recipe featured in Nesting Newbies Magazine, Winter ‘10

“I have tomato cream soup for lunch a few times a week, even in the summer! My recipe includes a bit of brandy—you’ll love it! Use a hand immersion blender so you can easily blend the ingredients without having to remove them from the crockpot.”

Brandied Tomato Cream
Serves: 6 to 8

Ingredients:
1 cup onion, diced
½ cup carrot, peeled and diced
½ cup celery, diced
¼ cup all-purpose flour
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes
4 cups chicken broth
½ tablesoon dried dill
½ tablespoon dried basil
1 ½ teaspoons sugar
2 teaspoons salt
1 cup heavy whipping cream
¼ cup cognac brandy
1 garlic clove, minced
fresh ground pepper to taste
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