The only thing I love more than tomato soup is Ina Garten from the Barefoot Contessa. When I recently spotted this recipe in her cookbook I knew I had to give it a try. I feel like my cooking has been kicked up a notch over the last year and this recipe is proof of that. On Sunday Chris and I bought all of the ingredients at our local farmers market and enjoyed homemade soup with grilled cheese sandwiches. I must say the meal was a little slice of heaven. This is a really simple recipe and the process is quite relaxing, give it a try!
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped 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
- 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.