Cream of Fresh Tomato Soup
Recipe courtesy of Ina Garten
SHOW: Barefoot Contessa
EPISODE: Herb Hall of Fame
Total Time: 1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
5 to 6 servings
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.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Pairs Well With Sangiovese - Bright, fruity Italian red wine
http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe.html?oc=linkback
Posted by: pgeistfeld@yahoo.com
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