What everyone should cook when you have a garden full of fresh tomatoes.
2 T. Butter
2 T. Olive oil
1 large onion, chopped
3 garlic cloves, minced
4 lbs vine-ripened tomatoes coarsely chopped (approx 5-7) OR 3 - 28 oz cans of crushed tomatoes
2 T. Sugar
Pinch of kosher salt and pepper
2 ½ cups chicken broth
1 cup cream
¼ cup fresh basil, chopped
Heat the oil and butter in a large, heavy bottomed pot over medium heat. Add chopped onion and saute for about 10 minutes, or until very tender. Add garlic and cook for 1 minute.
Now add chopped tomatoes, sugar, salt/pepper and chicken stock. Bring soup to a boil, lower heat, and simmer, uncovered 30-40 minutes.
Remove pan from heat and using a blender or hand immersion, purée soup until smooth. Slowly add heavy cream, stirring continuously to incorporate; return to the stove to heat through. Add chopped basil and stir. Serve soup.
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