Cream of Tomato Soup
This was wonderful soup! Thanks Risa!
olive oil
1/2 red onion, chopped
1 carrot, chopped
3 cloves garlic, minced
5 large tomatoes, coarsely chopped
1 1/2 t sugar
1/4 cup fresh basil leaves, packed and chopped
3 cups chicken broth
sea salt and freshly ground black pepper to taste
3/4 cup heavy cream
Drizzle a little oil in a large soup pot over medium low heat. Add onion and carrot and saute for about 10 minutes, or til softened, being careful not to brown. Add the garlic and cook for 1 minute.
Add the tomatoes, sugar, basil, broth and salt and pepper and stir well. Bring the soup to a simmer and reduce heat to low. Simmer, uncovered, for 30-40 minutes or til the tomatoes are very tender.
Stir in cream; puree with a handheld blender til as smooth or as chunky as you like.
Reheat soup just til heated through.
I served the soup with homemade parmesan cornbread.
olive oil
1/2 red onion, chopped
1 carrot, chopped
3 cloves garlic, minced
5 large tomatoes, coarsely chopped
1 1/2 t sugar
1/4 cup fresh basil leaves, packed and chopped
3 cups chicken broth
sea salt and freshly ground black pepper to taste
3/4 cup heavy cream
Drizzle a little oil in a large soup pot over medium low heat. Add onion and carrot and saute for about 10 minutes, or til softened, being careful not to brown. Add the garlic and cook for 1 minute.
Add the tomatoes, sugar, basil, broth and salt and pepper and stir well. Bring the soup to a simmer and reduce heat to low. Simmer, uncovered, for 30-40 minutes or til the tomatoes are very tender.
Stir in cream; puree with a handheld blender til as smooth or as chunky as you like.
Reheat soup just til heated through.
I served the soup with homemade parmesan cornbread.
Comments
Post a Comment