Barefoot Contessa Cream of Fresh Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is VERY delicious, wonderful comfort food on an early Fall day! I don't have a food mill, so used an immersion blender and then a colander for straining. I suppose a blender or food processor would work as well, using a colander for straining. This freezes well,(without adding the cream), thawed it out, heated, then added the cream. This is adapted from Barefoot Contessa, Back To Basics, I love Ina Garten! Hope you enjoy. Ingredients:
3 tablespoons olive oil |
1 1/2 cups chopped red onions (2 onions) |
2 carrots, unpeeled and chopped |
1 tablespoon minced garlic (3 cloves) |
4 lbs vine-ripened tomatoes, coarsely chopped (5 large) |
1 teaspoon sugar |
1 tablespoon tomato paste |
1/4 cup packed chopped fresh basil leaf, plus julienned basil leaves, for garnish |
3 cups chicken stock, preferably homemade |
1 tablespoon kosher salt |
1 teaspoon fresh ground black pepper |
3/4 cup heavy cream or 3/4 cup half-and-half |
crouton, for garnish |
Directions:
1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
2. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
3. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
4. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
5. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left.
6. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
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