When people ask what my favorite food is, I say soup. I LOVE all kinds of soup. I love soup because it makes me warm (I am usually always cold) and it gives me a chance to drink my vegetables rather than eat them (because you can never get enough veggies)!
The other day I had such a craving for creamy tomato soup and I was searching for recipes online when I came across one from Ina Garten of the Food Network that is made with FRESH tomatoes (so many aren’t, which I find weird!). I was skeptical because famous chefs usually have ridiculously unhealthy and overly complicated recipes. But this one is actually pretty easy and full of fresh veggies, so it’s actually good for you!
So I went to the farmer’s market and bought fresh, organic tomatoes and made this recipe! I will preface this by saying I just used my regular blender instead of a food mill (I don’t even know what a food mill is) to blend it. If you are vegan, I read reviews of people who left the cream out and said it was still yummy!! If you do this, you might just let it simmer and reduce to thicken it a bit. Also, I always use vegetable stock in lieu of chicken stock.
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 (5 large)
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
Croutons, for garnish
- 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. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.