I’d like to dedicate this blog post to my cousin Haleigh.
About two months ago, Haleigh mentioned she had tried a homemade tomato soup recipe that ended up being too bitter. I hate when a recipe doesn’t pan out. So, as soon as I felt the weather start to change (our high is only 100 degrees now – yay!), I started researching tomato soup recipes for Haleigh.
This recipe far exceeded mine (and Dallan’s) expectations. He couldn’t stop talking about this soup while he ate dinner last night. Success!
Hint: pair this soup with homemade panini’s for an awesome dinner.
- 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
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus 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
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 (I just used my hand blender and then skimmed the pulp off the top with a strainer/skimmer). Reheat the soup over low heat just until hot and serve with julienned basil leaves (or croutons).