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!
1 comment:
I wasn't thinking that at all! I was thinking about when I will make this and how good it looks!
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