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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Throughout the late summer months I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. âKimberly Danek Pinkson, San Anselmo, California Ingredients:
1 large sweet onion, halved and thinly sliced |
1/4 cup extra virgin olive oil |
6 garlic cloves, minced |
12 medium heirloom tomatoes, quartered (about 8 pounds) |
1 large carrot, chopped |
1 cup fresh corn |
1/4 cup loosely packed basil leaves |
2 teaspoons sea salt |
5-1/2 cups reduced-sodium chicken broth |
1/3 cup heavy whipping cream |
Directions:
1. In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
3. In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each with 3/4 teaspoon cream. Yield: 20 servings (5 quarts).
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