Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over medium high heat. Add the shallots and onion and sweat until light brown, then add garlic and sweat another 3 minutes.

Add the wine and reduce by half. Add the stock, canned tomatoes with juices, thyme and bay leaves to pan. Simmer uncovered for 45 minutes.

Meanwhile, saute the fresh tomatoes in remaining 1 tablespoon oil for 2 minutes and set aside. Remove thyme sprigs and bay leaves from soup and puree soup in a blender. Stir in the sugar, lemon juice, 1 1/2 cups of the cream, salt and pepper. Return soup to saucepan and stir in Sauteed tomatoes, mint and chives. Gently warm soup over medium heat.

Meanwhile, whip remaining 1/2 cup of cream to soft peak and fold in grated Parmesan cheese if desired.

To serve, ladle soup into bowls, garnish with a dollop of whipped cream.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato Sauce

Recipe courtesy of Alton Brown

Strawberry Buckle with Vanilla Ice Cream

Recipe courtesy of Nancy Fuller

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato Sandwich with Basil Mayonnaise

Recipe courtesy of Ina Garten

Tomato Bruschetta Valerie Style

Recipe courtesy of Valerie Bertinelli

Banana "Ice Cream" Fakeout

Recipe courtesy of Rachael Ray

Kona Mango Cream Pie

Recipe courtesy of Sam Choy

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.