Cream of Tomato Soup

I know what you are thinking. It is 90 plus degrees outside and I am making a hot soup! What the hell? Well, this recipe calls for fresh, ripe tomatoes and there is no better time than now to hit up your local famers markets or grocery stores before it is too late. This is a great soup that you can make on a lazy Sunday (because it does take about an hour) and freeze for later. It will be quite the pleasant suprise when you open your freezer this Fall and have this tasty, comforting soup to pair with an amazing grilled cheese.

Source: Barefoot Contessa

You Will Need:

• 3 Tbsp good olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 carrots, unpeeled and chopped
• 1 Tbsp minced garlic (3 cloves)
• 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 tsp sugar
• 1 Tbsp tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
• 3 cups chicken stock
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper
• 3/4 cup heavy cream
• Fresh basil, for serving

Here We Go:

• 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
• Add the garlic and cook for 1 minute
• Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well
• Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender
• Add the cream to the soup and process it through a blender or food processor and empty contents back into pot
• Reheat the soup over low heat just until hot and serve with julienned basil leaves

Serves 6
Happy Feasting!