Creamy Tomato Soup – Oct 18, 2016

Tomato soup
  • Ingredients:
    3 T olive oil
    1 1/2 C chopped red onions (2 onions)
    2 carrots, unpeeled and chopped
    1 T minced garlic (3 cloves)
    4 lbs. tomatoes coarsely chopped (5 large)
    1 1/2 t sugar
    1 T tomato paste
    1/4 c packed chopped fresh basil leaves, plus julienned basil leaves for garnish
    3 C chicken stock
    1 T salt
    2 t freshly ground black pepper
    3/4 heavy cream
    Croutons for garnish
  • Heat the olive oil in a large heavy bottomed pot over medium low heat.
  • Add the onions, carrots and saute for about 10 minutes until very tender.
  • Add the garlic and cook for 1 min.
  • 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 30-40 min. until the tomatoes are very tender.
  • Add the cream and process through a food mill into a bowl, discarding only the dry pulp.
  • Reheat the soup until just hot and serve with julienned basil leaves and/or croutons.


Serving suggestion: toasted cheese bread