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Cream of Fresh Tomato Soup
Serves 5-6
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Ingredients:
| 3 tablespoons good olive oil |
| 1 1/2 cups chopped red onions, (2 medium onions) |
| 2 carrots, unpeeled and chopped |
| 1 tablespoon minced garlic, (3 large cloves) |
| 1/4 teaspoon crushed red pepper flakes |
| 4 pounds vine-ripened tomatoes, coarsely chopped, (5 large) |
| 2 teaspoons sugar |
| 1 tablespoon tomato paste |
| 1/4 cup packed chopped fresh basil leaves, plus extra julienne basil leaves, for garnish |
| 3 cups chicken stock |
| 2 teaspoons sea salt |
| 1 teaspoon freshly ground black pepper |
| 1 cup heavy cream |
| Garlic Butter Croutons, for garnish |
Directions:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and red pepper flakes and cook for 1 minute. Add the tomatoes, sugar, tomato paste, 1/4 cup 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.
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