CREAM OF TOMATO SOUP (for eight)

A soup for all seasons…

 

4 tablespoons (1/2 stick) unsalted butter

2 onions, thinly sliced

1 carrot, peeled and chopped

6 cloves garlic, coarsely chopped

2 cans (35 ounces each) Italian plum tomatoes, with their juice

8 large fresh basil leaves, slivered

a pinch of sugar

salt and freshy ground black pepper, to taste

4 cups homemade chicken stock or canned broth

½ teaspoon ground allspice

2 cups heavy or whipping cream

 

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1.Melt the butter in a large soup pot. Add the onions, carrot and garlic. Cook over medium heat until the vegetables have wilted, 10 minutes.

2. Add the tomatoes and their juice, basil, sugar, salt and pepper. Cook for 5 minutes. Then add the stock and allspice and slowly bring to a boil. Reduce heat, partially cover and simmer for 50 minutes.

3. Puree the soup, in batches, in a blender or food processor. Return it to the pot, add the cream, adjust the seasonings and heat through.

 

from Julee Rosso and Sheila Lukins, The New Basics Cookbook