Today's Guest Chef: Steve Breinholt, ABC 4
This tomato soup recipe will ward off vampires, ghosts and a winter chill! Steve's recipe is from www.allecipes.com.
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrot
1/4 cup chopped celery
2 (28 ounce) cans crushed tomatoes
3 1/2 cups vegetable broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce
Directions
Heat oil in a large Dutch oven over medium-high heat.
Saute onion and garlic until onion is tender.
Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently.
Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce.
Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
