Tomato Soup Escoffier

Tomato Soup Escoffier
Recipe type: soup
  • 1 #10 can diced tomatoes (drain and save juice)
  • 4 pounds unsalted butter
  • 1 pound onion
  • 1 #10 can pizza sauce with basil
  • ½ pound dark brown sugar
  • ½ curry powder
  • ½ gallon heavy cream
  1. In a soup pot, heat drained juice (about ½ gallon) and butter until butter is melted, then add onion. Cook 5-7minutes.
  2. Add diced tomatoes, pizza sauce, sugar and curry.
  3. Bring to a simmer and cook for 10 minutes.
  4. lend in a blender with heavy cream using cream to adjust the consistency.