Fresh Tomato Soup

By smsparks11

Ingredients

• Six large ripe tomatoes
• Pot boiling water
• Bowl of ice water
• 32 oz. chicken broth
• Salt and pepper to taste

Preparation

Step 1

1
Lower the tomatoes into a pot of boiling water for approximately 15 seconds. Remove to ice water. Drain the tomato and nick the skin with a sharp paring knife. The skin should easily peel off in large pieces.
2
Peel and chop the tomatoes, removing the seeds. Place them in a heavy saucepan with the chicken broth over medium heat. Bring to a low boil.
3
Reduce the heat to medium low and simmer the soup for 20 minutes, stirring occasionally.
4
Add salt and pepper to taste. Be careful with salt, the chicken broth likely has plenty.
5
Puree the soup in a blender for a smooth texture, or leave it chunky as you desire.
6
Ladle the soup into bowls and add 2 tbsp. of heavy cream to each bowl. Swirl it in and garnish with fresh basil, if desired.
.Tips & Warnings
•You can also make this recipe with canned tomatoes when fresh tomatoes are not available.