Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
|
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups chopped red onion (from about 2 onions)
- 2 carrots unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes coarsely chopped (5 large tomatoes)
- 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 or vegetable stock preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- croutons for garnish
Ingredients
|
Rate this recipe!
|
Instructions
- 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 more.
- Add the tomatoes, sugar, tomato paste, basil, 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 stir. Process with an immersion blender or in an upright blender in batches until very smooth. Reheat the soup over low heat just until hot, and serve with julienned basil leaves and/ or croutons.
Recipe Notes
From http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe/index.html, retrieved 10/18/10.