Cream of Fresh Tomato Soup

268 Ratings
Recipe courtesy ofIna Garten

Total: 1 hr 15 min Prep: 15 min Cook: 1 hr

Yield: 5 to 6 servings

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Ingredients

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped red onions (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, plus julienned basil leaves, for garnish
  • 3 cups chicken stock, preferably homemade
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup heavy cream
  • Croutons, for garnish

Directions

  • 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.

  • 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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268 Ratings

Jenn H.
I am making this today but fresh yummy tomatoes are not available.  I am substituting with Cento and Pomi.  I found this conversion for me and others.<div><br /></div><div><div><p>Use the following guidelines when substituting canned tomatoes for fresh:</p><ul><li>One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds)</li><li>One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)</li><li></li></ul><p /></div><div></div></div> See All Reviews Post Review

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