Tomato Soup - Ripe Tomatoes - Creamy

By rainmaker

Ingredients

• 3 tablespoons olive oil
• 1-1/2 cups chopped red onions
• 2 carrots, chopped
• 1 Tablespoon minced garlic (3 cloves)
• 4 pounds fresh tomatoes, coarsely chopped (5 large)
• 1-1/2 teaspoons sugar
• 1 Tablespoon tomato paste
• 1/4 cup packed chopped fresh basil
• 3 cups chicken stock
• 1 Tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 3/4 cup heavy cream (I use one can of coconut milk)

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 and over low heat just until hot and serve with julienned basil leaves and/or croutons.