Cream of Tomato, Basil, Artichoke, Carrot, and Avocado Soup


1 jar (26 oz) of quality pasta sauce
1 can (28 oz) fire roasted whole tomatoes (non-fire roasted whole tomatoes OK)
2 cans artichoke crowns (bottoms, not hearts)
2 packages of fresh basil (five or six sprigs)
2 avocados
1 can (12 oz) can evaporated milk
4 celery stalks
1/2 large sweet onion
1 can (12 oz) butternut squash purée
3 medium-sized carrots boiled until soft in honey water
1/2 cup turbinado sugar
1 quart chicken broth
3 dashes vanilla

(1) Slice off fibrous part (bump) on convex (out-facing) side of artichoke crowns and cut up. (2) Mince onion and de-string and mince celery. (3) In a blender liquify pasta sauce, fire roasted tomatoes, artichoke crowns, fresh basil leaves, avocado flesh, minced onions, celery stalks, carrots, water, and chicken broth. Will take two or three blender jugs. Blend for a few minutes each time. (4) Dump in pot and stir. (5) Bring briefly to boil. (6) Reduce heat to simmer for ten minutes. Stir in evaporated milk just before taking off heat. (7) Stir in vanilla after taking off heat. (8) Serve hot with grated cheddar cheese or parmesan and croutons. (9) Serve chilled in summer with avocado slices and a few basil leaves.

If bits of celery and onion are desired in cream soup, sautée finely minced celery and onion in olive oil, and add after blending. Avocado is added as a thickener (better than cornstarch) as well as for its delightful flavor.

Best cream of tomato soup ever. Does well for snacks, breakfast, lunch, dinner entree. Impresses everyone with culinary skills of host or hostess.

The Rev. Dana Prom Smith, S.T.D., Ph.D.
397 West Cattle Drive Trail
Flagstaff, Arizona 86001
(928) 213-1426

stpauls@npgcable.com
http://oldfartskitchen.blogspot.com
http://highcountrygardener.blogspot.com
http://oldgeezersreport.blogspot.com