Cream of Fresh Tomato Soup
Bonnie
ingredients
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onion (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
- 3 cups good chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup fat free half and half
- Julienned fresh basil leaves for garnish
directions
- 1
eat the olive oil heat 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.
- 2
Add the cream to the soup and process in the blender. Reheat the soup over low heat just until hot and serve with julienned basil leaves or grilled cheese sandwich.
Source: Barefoot Contessa
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