Tomatoes are abundant now, and making tomato soup is a great way to use a lot of them at one time. My recipe is adapted from Ina Garten’s Cream of Fresh Tomato Soup from the cookbook Barefoot Contessa Back to Basics.
First, roughly chop about four pounds of tomatoes and dice the onions and carrots.
Heat the olive oil, and sauté the onions and carrots until tender. Add the garlic.
Add the tomatoes, tomato paste, basil, chicken broth, salt and pepper.
After the soup has cooked for about 40 minutes, add the cream and then process the soup through a food mill. I have the OXO Good Grips food mill, and it is a very functional tool to use when it comes to processing tomatoes to remove the skins and seeds.
Discard the pulp and serve the soup with homemade croutons.
- 3 tablespoons olive oil
- 1½ cups diced onion
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 4 pounds tomatoes, chopped
- 1 six ounce can tomato paste
- ¼ cup chopped basil leaves
- 4 cups of chicken broth or stock
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ¼ cup heavy cream
- 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, 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.
- Serve with homemade croutons.