I had the best tomato soup recently at my friend Stephanie’s home.
It was so yummy and bursting with fresh flavors of basil and tomato.
She used a really simple recipe from the Barefoot Contessa. I recreated the soup the very next day at home and it was a super hit.
You can choose to reduce the amount of cream in this soup or even use milk instead. This soup freezes really well so whip up a big batch and freeze some of it for later.
Cream of Fresh Tomato Soup
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
• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
• Add the onions and carrots and sauté 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 (or a sieve) 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.