TOMATO SOUP Makes 25 8oz servings 5 28oz cans of diced tomatos, pureed (or crushed tomatos) 1 stick of butter 5 tbs olive oil 1 head of garlic, chopped 3 medium yellow onion, chopped 5 carrots, chopped 5 celery stalks, chopped 3 shallots, chopped 1.5 c dry vermouth 3 tbs basil 1 tbs fresh dill 14 oz chicken or vegetable stock 1 c cream salt and pepper to taste In a 6 qt or larger pot sautee onion, garlic, shallot, carrot, celery, salt and peper in butter and oil over high heat until the vegetable start to soften about 10 minutes. Deglaze with vermouth, simmer until alcohol cooks off. Add pureed tomatos, stock, basil and dill and simmer for 45 minutes. Let cool slightly and carefully puree soup. Bring back to temperature if needed and stir in cream. Salt and peper to taste.