4B’s Tomato Soup
When I was young we would make a special trip to 4Bs, a Montanan restaurant, just to have their tomato soup. Unfortunately I now live in California so I can't just run off to 4Bs. Luckily we picked up this recipe a while ago so now I can make it at home. Try this recipe just once and you'll never go back to the concentrated canned stuff ever again.
- Preparing Time: 30 minutes
- Total Time: 4 hours and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 tablespoons butter
- 2 tablespoons sugar
- 1/4 teaspoon baking soda
- 1 medium onion chopped
- 29 oz tomatoes canned diced
- 10.5 oz chicken broth
- 2 cups heavy cream (i have substituted half and half and it was just as good…)
- Carbohydrate 14.3181578972956 g
- Cholesterol 64.5110417402708 mg
- Fat 19.0054524457228 g
- Fiber 2.60374283868999 g
- Protein 3.31929204096065 g
- Saturated Fat 11.6201217906762 g
- Serving Size 1 1 Serving (244g)
- Sodium 2999.0122360363 mg
- Sugar 11.7144150586056 g
- Trans Fat 1.24974307762249 g
- Calories 228 calories
In a large stockpot melt butter. Add onions and cook until golden. Add tomatoes, chicken broth, sugar and baking soda. Simmer covered for 1-4 hours (4 hours is best). Add cream and heat until hot but don't scorch. Serve with a dollop of butter on top and fresh ground pepper.
