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Cream of Tomato Soup

Saturday, January 25, 2014

Recipe adapted from Ina Garten.  [Recipe makes roughly 13 cups].

After receiving an immersion blender this past Christmas, it's only right for me to get caught up in the soup department.  This version of tomato soup has been posted before, but as it was nearly three years ago (and one of my very first postings), I felt as though the picture and recipe could use a makeover.  As with almost all puréed vegetable soups, this recipe is a pinch to throw together and serves as an extremely affordable yet elegant meal.  Start by sautéing some red onion and carrot, and tomatoes, broth, and seasonings, and finish with a splash of heavy cream; that's it!  Serve alongside a grilled cheese on homemade white bread and you've got yourself a grownup version of a childhood favorite.

INGREDIENTS:

3 tablespoons olive oil
1 large red onion, roughly chopped
2 large carrots, peeled and diced
3 garlic cloves, roughly chopped
5 pounds canned whole peeled tomatoes (juice included), coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
4 1/2 teaspoons dried basil
3 cups low-sodium chicken stock
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

3/4 cup heavy cream

DIRECTIONS:

In a large heavy-bottomed pot, heat the olive oil over medium heat.  Once heated, add the red onions and carrots.  Cook for 15 minutes, or until tender, stirring occasionally.  Add the garlic and cook for an additional minute.  Add the tomato paste and stir for a minute, and then add the tomatoes, sugar, dried basil, chicken stock, salt, and pepper.  Stir well and bring to a boil.  Once boiling, reduce the heat to medium-low and simmer for 40 minutes.

Use an immersion blender (or food processor) and purée the soup until the desired consistency is met.  Once puréed, stir in the heavy cream.  Season to taste, and serve with fresh basil and/or croutons.

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