Cream of Tomato Soup

Makes 6 servings

Matthew Nunn

ingredients

3 tablespoons olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, peeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (about 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
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons and/or pan-fried pancetta for topping

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.
2
Add the garlic and cook for 1 minute or until fragrant, allowing not to burn. 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.
3
Add the cream to the soup, combining well. Process the soup through a food mill over a large bowl, discarding only the dry tomato pulp. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.