Cream of Fresh Tomato Soup

By LadyRev-2

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, + 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

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 warmed back up