Fresh Tomato Basil Soup

Fresh Tomato Basil Soup

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Ingredients

3 tablespoons good olive oil

1 1/2 cups diced red onions (2 onions)

2 carrots, unpeeled and diced

1 tablespoon minced garlic (3 cloves)

4 pounds vine-ripened tomatoes, coarsely diced (5 large)

1 1/2 teaspoons sugar

1 tablespoon tomato paste

1/4 cup packed diced fresh basil leaves, plus julienned basil leaves, for garnish

3 cups chicken stock, preferably homemade

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

3/4 cup heavy cream

Croutons, for garnish

Directions – Click to watch contributor’s video directions.

Food mill shown in video is available here.

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté 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.

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