Cream of Fresh Tomato Soup
Servings 6 servings
Equipment
- Large Dutch oven
- Blender or Immersion Blender
Ingredients
- 3 tbsp olive oil
- 1½ cups red onion, diced (1 large or 2 small)
- 2 carrots, peeled & diced
- Pinch crushed red pepper flakes, to taste
- 3 cloves of garlic, minced
- 1 tbsp tomato paste
- 4 lbs vine ripened tomatoes, diced (about 4-5 large)
- 3 cups chicken broth
- ¼ cup fresh basil, chopped
- 1½ tsp sugar
- ¾ cup heavy cream
- Sea salt and freshly cracked pepper, to taste
Instructions
- Make soup by heating the olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of crushed red pepper flakes, then cook, stirring often, for 15 minutes, or until very softened. Add the carrot, minced garlic, and tomato paste, then cook, stirring constantly, for 1 minute.
- Add the tomatoes, chicken broth, fresh basil, and sugar, then bring to a boil, reduce the heat, and simmer uncovered, 30 to 40 minutes or until the tomatoes are tender.
- Make the homemade croutons, if desired. Click this link for the recipe.
- Finish the soup by adding the cream, then blend in a blender or with an immersion blender until smooth and creamy.
- Pour the soup through a fine strainer.
- Reheat on simmer until just hot. Taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and serve with homemade croutons and fresh basil, if desired. Enjoy.