Barefoot Contessa Cream of Fresh Tomato Soup

"This is VERY delicious, wonderful comfort food on an early Fall day! I don't have a food mill, so used an immersion blender and then a colander for straining. I suppose a blender or food processor would work as well, using a colander for straining. This freezes well,(without adding the cream), thawed it out, heated, then added the cream. This is adapted from Barefoot Contessa, Back To Basics, I love Ina Garten! Hope you enjoy."
 
Download
photo by Boomette photo by Boomette
photo by Boomette
photo by queenbeatrice photo by queenbeatrice
Ready In:
1hr 20mins
Ingredients:
13
Serves:
5-6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

  1. Why does the soup curdle when I add the cream? Maria
     
Advertisement

Reviews

  1. WAY too much salt. My husband, who loves salt, said it was good. After one spoonful, I threw the rest of my portion down the drain. Aside from the salt overload, I think it would have been very good, and a great way to use up fresh tomatoes.
     
  2. I used fresh tomatoes from my garden : italian and heirloom tomatoes. I'm sure I used more than 1/4 cup of basil. I used heavy cream and the whole 3/4 cup. I didn't put it through a food mill. I wanted it chunky. And it's yummy like that. Thanks Scoutie :) Made for 123 hit wonders
     
  3. Followed recipe as listed except for only using 1/4 cup cream, just because I wanted a more tomatoey soup. This turned out lovely. I really enjoyed this witn Boomette's recipe #432327. Will make this again.
     
Advertisement

RECIPE SUBMITTED BY

<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>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes