Cream of Fresh Tomato Soup

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.

 

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Cream of Fresh Tomato Soup

Serves 5 to 6

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

METHOD:

• 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.

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One thought on “Cream of Fresh Tomato Soup

  1. Hello!

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