Dried Tomato Cream Soup

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  • 3/4 cup dried tomatoes
  • 2 cups water
  • 2 cups whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper


  1. Combine tomatoes and water in a large saucepan; bring to a boil, and let boil 2 minutes. Remove from heat, and let cool in pan 30 minutes.
  2. Pour mixture into an electric blender; blend until smooth. Return to saucepan; stir in whipping cream, salt and pepper. Cook over low heat until thoroughly heated. Do not boil.

Makes 3 1/2 cups.

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