Cream of Fresh Tomato Soup

  • Serves: 2
  • Cook Time: 30 minutes
  • 3 tablespoon Olive Oil
  • 2 Onions (chopped)
  • 2 Carrots (unpeeled and chopped)
  • 1 tablespoon Garlic
  • 4 pound Tomatoes (chopped)
  • 1 1/2 teaspoons Sugar
  • 1 tablespoon Tomato Paste
  • 1/4 cup Basil
  • 3 cup Chicken Stock
  • 1 tablespoon Kosher Salt
  • 2 teaspoon Black Pepper (freshly ground)
  • 3/4 cup Heavy Cream
  1. 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
  2. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well
  3. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender
  4. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left
  5. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons