Cream of Fresh Tomato Soup
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Ingredients
- 3 tablespoonsgood olive oil
- 1 ½ cupschopped red onions (2 onions)
- 2carrots, unpeeled and chopped
- 1 tablespoonminced garlic (3 cloves)
- 4 poundsvine-ripened tomatoes, coarsely chopped (5 large)
- 1 ½ teaspoonssugar
- 1 tablespoontomato paste
- ¼ cuppacked chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cupschicken stock, preferably homemade
- 1 tablespoonkosher salt
- 2 teaspoonsfreshly ground black pepper
- ¾ cupheavy cream
- 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.