This is an easy and delicious recipe from Ina Garten. I modified it slightly using less chicken broth. We like our soup thick. If you perfect thinner soup add more chicken broth or cream. Also, I peeled, seeded, and chopped my tomatoes before I cooked them in the broth. I did not used a food mill as suggested in the recipe. I pureed my soup using an immersion blender.
I served my soup with a Grilled Cheese sandwich. This made a delicious and satisfying dinner.
Creamy Fresh Tomato Soup
From Ina Garten adapted by From My Southwest Kitchen
4 pounds vine-ripened tomatoes (5 large)
3 tablespoons olive oil
1 1/2 cups chopped onions (2 onions)
2 carrots, peeled and chopped
1 tablespoon minced garlic (3 cloves)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
2 cups chicken stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Fresh basil leaves
1. In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes.
2. 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.
3. Puree the soup using an Immersion Blender. If you are using a standard blender let the soup cool and process in batches. You may want to remove the cap a little from the top of the blender to let out steam if necessary.
4. Add the cream to the soup and reheat the soup over low heat just until hot and serve. Garnish with fresh basil leaves.