Cream of Fresh Tomato Soup

By norsegal8

Ingredients

• 3 tablespoons good olive oil
• 1 1/2 cups chopped red onion (2 onions)
• 2 carrots, unpeeled and chopped
• 1 tablespoon minced garlic (3 cloves)
• 4 pounds tomatoes, coarsely chopped
• 1 1/2 teaspoon sugar
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh basil leaves
• 3 cups chicken stock
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 3/4 cup heavy cream

Preparation

Step 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. 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 food mill into a bowl, discarding only the dry pulp that is left. Serve hot.