Creamy Heirloom Tomato Soup

soffiawardy.com
serves 8
Ingredients
Soup

• 3 tbsps good olive oil
• 1 1/2 cups chopped onions (2 onions)
• 2 carrots, unpeeled and chopped
• 1 tbsp. minced garlic (3 cloves)
• 4 lb vine-ripened tomatoes (Assorted Heirlooms if available), coarsely chopped (5 large)
• 1 1/2 tsp. sugar
• 1 tbsp. tomato paste
• 1/4 c packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
• 3 cups chicken stock, preferably homemade
• 1 tbsp kosher salt
• 2 tsps freshly ground black pepper
• 3/4 cup heavy cream

Croutons

• Crusty leftover bread, roasted garlic, olive or pretzel bread makes delicious croutons.

Preparation​
Soup

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
2. Add the onions and carrots and saute for about 10 minutes, until very tender.
3. Add the garlic and cook for 1 minute.
4. 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.
5. Add the cream to the soup and process it lightly using a vitamix or food processor, for a creamier consistency process it through a food mill into a bowl, discarding only the dry pulp that’s left.
6. Reheat the soup over low heat just until hot and serve with Julienne basil leaves, a sprinkle or Parmigiano Reggiano and/or croutons.

Croutons

1. Cut the bread into 1/2″ cubes, drizzle with olive oil and bake at 350° or pan fry until crisp.

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