Thursday, February 25, 2010
Tomato Soup for Supper
It is Foodie Friday so please join Michael at Designs by Gollum for this delicious weekly event.
Cream of Fresh Tomato Soup
From Ina Garten’s Barefoot Contessa Back to Basics
3 tablespoons good olive oil
1 ½ cups chopped red onions
2 carrots, chopped (don’t peel)
1 tablespoon minced garlic (3 cloves)
4 pound vine ripe tomatoes, coarsely chopped (about 5)
1 ½ teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed fresh basil plus extra julienned for garnish
3 cups chicken stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Heat oil in a large, heavy bottomed pot over medium low heat. Add onions and carrots and sauté for about 10 minutes. Add the garlic and cook for another 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 the pulp. Reheat the soup over low heat just until hot. Garnish with julienned basil.
This recipe can also be found on Food Network
I got out the bread machine and let it make some Herb bread.
It was a good supper and the house smelled wonderful!