Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

Serves: 5 to 6

• 3 Tbsp olive oil
• 1 1/2 c chopped red onions (2 onions)
• 2 carrots, unpeeled and chopped
• 1 Tbsp minced garlic (3 cloves)
• 4 lb vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 tsp sugar
• 1 Tbsp tomato paste
• 1/4 c packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
• 3 c chicken stock
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper
• 3/4 c heavy cream

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.

Recipe courtesy of Ina Garten


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