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Ingredients
- 8 (4 cups) medium tomatoes, blanched, peeled and chopped
- 2 cloves garlic, finely minced
- 1/2 medium onion, finely minced
- 3 Tbsp. butter
- 1 tsp. Old Bay seasoning
- sea salt, to taste
- freshly ground pepper, to taste
- 1 Tbsp, fresh basil, finely minced
- 2 tsp. brown sugar
- 1 cup whole milk
- 1 cup whipping cream
Details
Servings 6
Preparation time 45mins
Cooking time 90mins
Preparation
Step 1
Blanching:
Place well cleaned tomatoes in a bowl or dish near the stove. Put water in a large pot about 2/3 full. Bring to a boil.
Have a slotted spatula or a colander/drain dish set up next to the pot. Nearby, have a large bowl filled with ice water.
Slowly lower one tomato into the boiling water. Count 20 seconds, then remove the tomato and place in the ice bath. If the tomato is easy to peel try 10 seconds less on the next. If the tomato is hard to peel try 30 seconds more on the next.
Once you've got the shortest time in the boiling water with an easy peel you can start to do several at a time.
Note: When you add more tomatoes at once to the boiling water they have a tendency to cool the boiling water. Extend your time about 10 seconds.
Soup:
Cut prepared tomatoes into bite size chunks.
In a heavy soup pot sauté garlic and onion in butter on low heat. Raise heat to medium add Old Bay seasoning, salt, pepper, basil, and sugar. Stir for two minutes then add tomatoes and stir to blend.
Reduce heat to simmer and cook for 30 minutes. Remove from heat, and set aside 1 1/2 cups of tomato chunks.
Let soup cool a little then puree the soup using a hand blender. Return the chunks to the pot, set heat on medium and slowly add the milk and cream, stirring constantly.
Reduce heat and simmer for about ten minutes.
Garnish with small fresh basil leaves and serve with croutons.
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