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Barefoot Contessa Cream of Fresh Tomato Soup

  • 80minutes
  • 351calories

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Source: low-cholesterol.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 1/2 cups chopped red onions (2 onions)

  3. 2 carrots , unpeeled and chopped

  4. 1 tablespoon minced garlic (3 cloves)

  5. 4 lbs vine-ripened tomatoes , coarsely chopped (5 large)

  6. 1 teaspoon sugar

  7. 1 tablespoon tomato paste

  8. 1/4 cup packed chopped fresh basil leaf , plus julienned basil leaves, for garnish

  9. 3 cups chicken stock, preferably homemade

  10. 1 tablespoon kosher salt

  11. 1 teaspoon fresh ground black pepper

  12. 3/4 cup heavy cream or 3/4 cup half-and-half

  13. crouton , for garnish

Instructions Jump to Ingredients ↑

  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. Add the garlic and cook for 1 minute.

  3. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.

  4. 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 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 julienned basil leaves and/or croutons.

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