Ingredients
- 3 1/2 lbs. Ripe Beefsteak or Globe Tomatoes
- 2 Tbsp Unsalted Butter
- 2 Garlic Cloves, minced
- 2 to 3 Small Onions, diced
- 1 1/2 c. Fresh Basil
- 1 1/2 tsp Sea Salt
- 1/4 tsp Cracked Black Pepper
- 6 oz Gruyere Cheese, grated
- 1/2 cup Whipping Cream
- 1 Tbsp Brandy (optional)
Preparation
Step 1
Set aside 1 tomato. Peel remaining tomatoes by dipping the in boiling water for 30 seconds or until skins start to split. Dip in cold water, when cool enough to handle, remove skins and core tomatoes. Coarsely chop; set aside. In a 4-quart Dutch oven, melt butter over high heat. Add garlic; cook 30 seconds. Add onions, cook 4 to 5 minutes or until tender. Add the chopped tomatoes, bring to boiling. Simmer, covered for 30 minutes, stirring occasionally. Puree tomato mixture in batches in the food processor. Return liquid to pan. Meanwhile, finely chop basil; reserve ¼ cup. Stir basil, salt and pepper into tomato mixture. Heat through. Add cheese, whipping cream, and brandy. Heat and stir until cheese is just melted. Chop remaining tomato; combine with reserved. Sprinkle on top of each serving of soup.