Tomato soup is one of the top comfort foods in the US and Poland. The staple food item was popularized even further in 1897 with Joseph A Cambelle's recipe for a condensed version of the soup sold in cans.
24-32 four cheese Toasted Ravioli
½ quart canned tomatoes
1 ea carrot
1 ea rib celery
TT fresh basil
TT salt and pepper
1 ea bouquet garni
¼ cup heavy cream
Prepare soup by simmering all ingredients with a quart of water for 2 hours. Puree the soup then strain through a sieve. Return the strained broth to the heat and thicken with rough to desired consistency and finish with a splash of heavy cream. Season to taste and serve with warm toasted ravioli. Garnish with fresh basil.
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