Barefoot Contessa Cream of Fresh Tomato Soup
photo by Boomette
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
5-6
ingredients
- 3 tablespoons olive oil
- 1 1⁄2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 lbs vine-ripened tomatoes, coarsely chopped (5 large)
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 1⁄4 cup packed chopped fresh basil leaf, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 3⁄4 cup heavy cream or 3/4 cup half-and-half
- crouton, 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.
Reviews
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>