Cream of Fresh Tomato Soup
User Reviews
5
9 reviews
Excellent
Cream of Fresh Tomato Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 3 tbsp olive oil
- 1 ½ cups red onion 1 large or 2 small, diced
- 2 carrot peeled and diced
- Pinch crushed red pepper flakes to taste
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 4 lbs tomato about 4-5 large, vine ripened, diced
- 3 cups chicken broth
- ¼ cup basil fresh, chopped
- 1 ½ tsp sugar
- ¾ cup heavy cream
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Instructions
- Make soup by heating the olive oil in a large Dutch oven over medium heat.
- Add the onions and carrots along with a pinch of crushed red pepper flakes, then cook, stirring often for 15 minutes, or until very softened.
- Add the minced garlic and tomato paste, then cook, stirring constantly, for 1 minute.
- Add the tomatoes, chicken stock, 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 the link up for the recipe.
- Add the cream then blend in a blender or with an immersion blender until smooth and creamy.
- Finish the soup by pouring it through a fine strainer then return to the Dutch oven.
- Reheat on low 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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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