Fresh  Tomato  Soup






1 cup chopped onion

1/4 cup butter, cubed

3 pounds fresh tomatoes, peeled, seeded and chopped

2 tablespoons tomato paste

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

4 cups chicken broth, divided

1 cup heavy whipping cream





In a large saucepan over medium heat, saute onion in butter until tender.

Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes,

stirring occasionally.


Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with

remaining broth.


Bring to a boil; cook and stir for 2 minutes, or until thickened.

Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender.

Remove from the heat.


Stir in cream; serve immediately.



Serves 4 - 6






French  Onion  Soup






6 cups thinly sliced onions

1 tablespoon sugar

1/2 teaspoon pepper

1/3 cup vegetable oil

6 cups beef broth

8 slices French bread (3/4 inch thick) toasted

1/2 cup shredded Parmesan or Swiss cheese







In a Dutch oven over medium-low heat, cook the onions, sugar and pepper in oil

for 20 minutes or until onions are caramelized, stirring frequently.


Add the broth; bring to a boil.

Reduce heat; cover and simmer for 30 minutes.


Ladle soup into ovenproof bowls.

Top each with a slice of French bread; sprinkle with cheese.

Broil 4 to 6 inches from heat until cheese is melted.


Serve immediately.



Serves 8






Autumn  Chowder






2 bacon strips, diced

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2 1/2 teaspoons all-purpose flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese




In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels.

Drain, reserving 1 teaspoon drippings.


In the drippings, saute onion until tender.

Add the potato, carrot, water and bouillon.

Bring to a boil.

Reduce heat; cover and simmer for 15 to 20 minutes or until the vegetables are almost tender.


Stir in the milk, corn and pepper.

Cook 5 minutes longer.


Combine the flour and cold water until smooth; gradually whisk into soup.

Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.

Remove from the heat; stir in cheese until melted.


Sprinkle with bacon.



Serves 2






30  Minute  Minestrone






2 medium carrots, chopped

1 cup chopped cabbage

1 celery rib, thinly sliced

1 small onion, chopped

1 garlic clove, minced

2 teaspoons vegetable oil

3 cups water

1 can (14 1/2 ounces) Italian stewed or diced tomatoes, undrained

3 beef bouillon cubes

1 cup torn fresh spinach

2/3 cup cooked elbow macaroni

1/4 teaspoon pepper





In a 3 quart saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes.

Add water, tomatoes and bouillon; bring to a boil.

Reduce heat.

Simmer, uncovered, for 20 to 25 minutes or until vegetables are tender.


Stir in spinach, macaroni and pepper; heat through.



Serves 5







 Salem's Den  Salem 2004 and Beyond 

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