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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By LynnFaith
Beverly Hills, 43
on February 04, 2012
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The flavour in this soup was absolutly amazing!!! Will definetly make again on one of those cold nights! If you're not to keen on spice, don't add so much pepper, just something to keep in mind.
By joannebaade_125...
San Clemente, 43
on February 01, 2012
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The ground pepper was overwhelming in this recipe. It was way too spicy for my family. I will make this recipe again because I tasted it before adding the pepper and it was delicious. Next time, I will try 3/4 tsp. of pepper instead of 2 tsp.
By elainepeterson
Silverdale, WA
on December 10, 2011
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Very good! I used fresh ground pepper - less than the recipe calls for. I also used 1/2 and 1/2 instead of heavy cream. My son loved it! Almost as good as the tomato soup we had skiing at Zermatt, Switzerland. But, I think that was due to the view of the Matterhorn... Definately will make again and again.... Thanks Ina!
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