*  Exported from  MasterCook II  *
                                Tomato Soup*
 Recipe By     : Good Old Food
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups & Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    Butter
    1                    Onion -- coarsely chopped
    1      Stalk         Celery -- coarsely chopped
    1                    Clove Garlic -- finely chopped
    2      Tablespoons   Tomato Paste
    1 1/2  Pounds        (About 4 Medium-Size) Fresh Tomatoes,
                         Peeled And Coarsely Chopped
    1      Quart         Chicken Broth
    1      Tablespoon    Fresh Thyme Leaves, Chopped Or 1 Tsp Dried
                         Salt And Pepper
    3      Tablespoons   Butter
    8      Thick         Slices French Bread
 Heat the butter in a large saucepan over moderate heat. Add the onion,
 celery and garlic and cook for about 5 minutes, until softened. Stir in the
 tomato paste. Add the tomatoes, chicken broth and thyme, and season with
 salt and papper to taste. Increase the heat to high and bring the mixture to
 a boil. Lower the temperature and simmer until the vegetables are tender and
 the flavors are blended, about 20 minutes. Pour the soup into a food
 processor or blender and process until pureed. If using a blender, you will
 have to puree the soup in several batches. Strain the puree through a sieve
 to remove the tomato seeds, then return the soup to the saucepan and keep it
 warm while you make the croutons.
 Heat the oven to 425F. Heat the butter in a small pan and brush it on both
 sides of the bread slices. Arrange these on a baking tray and bake until
 golden brown, about 6 minutes. Serve immediately with the hot soup, either
 on the side or floating on the surface.
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