Apple Charlotte's Creamy Tomato Soup


  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 large can tomatoes, pureed, rinse can w/1/2 c h20
  • 1 large can whole tomatoes, + juice, rinse w/1C h20
  • 16-20 fresh peeled, seeded tomatoes, in place of canned
  • 3 cups chicken stock
  • 1/2 large bag fresh basil, leaves removed
  • 2 cups bechemel sauce
  • 2 cups cream, if desired
  • Tabasco sauce, to taste
  • salt/pepper to taste
  • sugar to taste, a bit


  • Sweat onions, celery, bell pepper and garlic. Add tomatoes and chix stock and cook about 20 minutes. Add basil and cook another 5 minutes. Puree. Whisk in bechemel. Add more stock to thin if necessary. Taste to season with Tabasco, salt (if needed), pepper, and a bit of sugar to soften acid edge. Fabulous!!


  • Description:
  • "Almost like we use to get as kids.....only better! Great with
  • Grilled Cheese on Homemade Bread....yum"
  • SERVINGS: 12