Tomato Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
4
Cook Time
60 minutes
What everyone should cook when you have a garden full of fresh tomatoes.
Author:Audra Reddy
Ingredients
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2 T. Butter
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2 T. Olive oil
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1 large onion, chopped
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3 garlic cloves, minced
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4 lbs vine-ripened tomatoes coarsely chopped (approx 5-7) OR 3 - 28 oz cans of crushed tomatoes
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2 T. Sugar
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Pinch of kosher salt and pepper
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2 ½ cups chicken broth
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1 cup cream
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¼ cup fresh basil, chopped
Directions
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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