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Home / Recipes / Soups & Salads

Cream of Fresh Tomato Soup

Soups & Salads

Cream of Fresh Tomato Soup

Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Ingredients

  1. 3 tablespoons good olive oil
  2. 1 1/2 cups chopped red onions (2 onions)
  3. 2 carrots, unpeeled and chopped
  4. 1 tablespoon minced garlic (3 cloves)
  5. 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
  6. 1 1/2 teaspoons sugar
  7. 1 tablespoon tomato paste
  8. 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  9. 3 cups chicken stock, preferably homemade
  10. 1 tablespoon kosher salt
  11. 2 teaspoons freshly ground black pepper
  12. 3/4 cup heavy cream
  13. croutons, for garnish

Directions

  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. 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 it through a food mill 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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