Cream of Fresh Tomato Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 5 to 6 servings

Cream of Fresh Tomato Soup

Ingredients

    • 3 tablespoons good olive oil
    • 1 1/2 cups chopped red onions (2 onions)
    • 2 carrots, unpeeled and chopped
    • 1 tablespoon minced garlic (3 cloves)
    • 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
    • 1 1/2 teaspoons sugar
    • 1 tablespoon tomato paste
    • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
    • 3 cups chicken stock, preferably homemade
    • 1 tablespoon kosher salt
    • 2 teaspoons freshly ground black pepper
    • 3/4 cup heavy cream
    • Croutons, for garnish

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

    Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

http://www.foodandfoods.com/cream-of-fresh-tomato-soup

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