Garden Fresh Cream of Tomato Soup
- 3 cups vegetable or chicken stock
- 2 tbsp olive oil
- 2 red onions, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 5 large fresh tomatoes, chopped
- 1 1/2 tsp sugar
- 1 tbsp tomato paste
- 1 bundle fresh basil leaves
- 3/4 cup half and half
- salt and pepper to taste
Cooking time 40mins
Heat oil in a medium stock pot over medium-high heat. Ann onions and carrots and saute until tender. Add garlic and saute for another minute.
Add tomatoes, sugar, tomato paste, basil, stock and stir well. Bring soup to a boil, lower the heat and simmer, uncovered for 30-40 minutes, until the tomatoes are tender. Add half and half to the soup and puree in a blender or processor, strain pulp. reheat soup over low heat just until hot. Garnish each with basil leaf and/or basil paste.