Heirloom Tomato Soup

By ezunich

Ingredients

• 1 large sweet onion, halved and thinly sliced
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, minced
• 12 medium heirloom tomatoes, quartered (about 5 lbs.)
• 1 large carrot, chopped
• 1 cup fresh corn
• 1/4 cup loosely packed basil leaves
• 2 tsp sea salt
• 5 1/2 cups reduced-sodium chicken broth
• 1/3 cup heavy whipping cream

Preparation

Step 1

1. In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
2. In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle with cream.