Creamy Basil Tomatoe Soup

By á-48

An easy soup recipe using up the fresh summer tomatoes you have left or even store bought. So tasty and different than any can tomatoe soup

Ingredients

• 3 tbsp olive oil
• 1-1/2 cup chopped red onions (about 2 onions)
• 2 carrots, unpeeled and chopped
• 3 cloves of garlic minced
• 5-6 large coarsely chopped tomatoes
• 1-1/2 tsp sugar
• 2 tbsp tomatoe paste
• 1/4 cup packed and chopped fresh basil
• 3 cups chicken stock
• 1-1/2 tbsp kosher salt
• 2 tsp black pepper
• dash of cayenne pepper
• 2 tsp of baking soda (to take acidity out of dish from tomatoes)
• 3/4 cup heavy cream

Details

Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

1. Bring a pot of water to boil.
2. Add tomatoes and boil. When the skin begins to crack, remove to large bowl. When cool enough to handle, peel skin off and remove core and chop tomatoes. SAVE WATER & JUICE FROM BOWL.
3. Heat oil in 4 quart sauce pan over medium heat.
4. Add onion, carrots and garlic, saute for 10 minutes until tender.
5. Add tomatoes, sugar, paste, basil, stock, salt & peppers and juice from bowl. Stir well.
6. Bring to boil and lower heat and simmer uncovered 30-40 minutes.
7. If you have a hand blender, blend soup to incorporate (I left very tiny pulp pieces of tomatoe in tact for flavor). If you do not have hand blender, use electric blender and do the same and return to pan.
8. Slowly add cream to pan and heat over low for 5 minutes.
9. Serve with croutons.