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 lefahy_7956597
Martinez,, CA
on June 14, 2013
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Waaayyyy too much pepper! I wish I would have read all the reviews first! What a near waste of expensive organic produce! I had to add more stock and cream in the end to make this edible and now I have enough to feed a small army. Which is way too much for our small family. Next time I would cut the recipe in half and use 1/2 tsp pepper at most. I wanted to taste the fresh tomatoes and basil and the pepper just over-powered everything. Very disappointing.
By zaramar
on June 14, 2013
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A fantastic tomato soup... I've always struggled to get the sugar/salt content right but this was perfect...I converted it to cook in the thermomix.. Worked out fab!!!! Thank you!!
By woffo
on April 17, 2013
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This soup is so good! It's got a kick to it though. Sometimes I'll use one red and one sweet onion to cut the kick in half. If you can, make it with fresh garden tomatoes, it makes a huge difference! I make a huge batch and freeze it for the rest of the year. Also, I used greek yogurt instead of cream to make it a little healthier and it turns out great.
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