Ingredients Jump to Instructions ↓

  1. 1 md Onion

  2. 2 tb Unsalted butter

  3. 12 Red, ripe tomatoes, -preferably plum

  4. 1 sm Clove garlic Salt and freshly ground -pepper

  5. 1 c Heavy cream

  6. 1 bn Fresh sweet basil

  7. 1/4 c Sour cream, if serving cold

Instructions Jump to Ingredients ↑

  1. Slice onion. Melt butter in a large heavy pot and saute slices until they just begin to brown. Quarter tomatoes and add them to the pot. Crush entire clove of garlic by giving it a good whack with the flat of a cleaver, loosening cloves and slightly cracking skins. Add garlic skins and all to pot. Add enough water to come to 1 inch above level of tomatoes. Season with salt and pepper. Add cream. Bring soup to a boil, then reduce to a simmer and cook partially covered 20-25 minutes. In a blender or food processor, puree soup, then strain,pushing through as much pulp as possible to obtain a smooth thick cream. To serve hot ladle soup into six warm bowls and garnish with fine julienned basil leaves. To serve cold allow to cool to room temperature, then refrigerate at least 2 hours, then add seasoning. It will require more salt and pepper then when serves hot. Garnish with finely julienned basil leaves. Top with a dollop of sour cream. Servings: 6 servings Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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