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Ina Garten's Cream of Tomato Soup

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Rate this recipe 4.1/5 (7 Votes)

Ingredients

  • 3 Tablespoons good olive oil
  • 1-1/2 cups chopped red onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 1 Tablespoon minced garlic (3 cloves)
  • 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
  • 1-1/2 teaspoons sugar
  • 1 Tablespoon tomato paste
  • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  • 3 cups chicken stock, preferably homemade
  • 1 Tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup heavy cream
  • Croutons, for garnish

Details

Servings 5
Preparation time 15mins
Cooking time 75mins
Adapted from foodnetwork.com

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's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

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