Tomato Soup
Warm, fresh Tomato Soup. There’s nothing more comforting than spoonfuls of warm tomato soup running down your throat on a cold snowy day. And don’t forget the crackers.
You can use roma tomatoes, plum tomatoes or beefsteak tomatoes for this recipe. If you don’t have any fresh tomatoes then canned will work just fine. In order to get a much better taste from this recipe try to use fresh ripe tomatoes whenever possible.
Some Tomato Soup recipes call for broth and a variety of other vegetables like carrots or celery. This recipe is simple in ingredients and just as tasty. Enjoy!
Creamy INGREDIENTS
2 yellow onions, chopped
2 garlic gloves, chopped
3 Tbls of extra virgin olive oil
6 pounds of roma tomatoes, quartered
1 tsp of salt
1/2 tsp of fresh ground black pepper
3 fresh sprigs of thyme
1 tsp of sugar
1 bay leaf
1/4 cup of fresh basil, chopped
1 cup of heavy whipping cream, warmed
PREPARATION
In a large pot sauté the onions and garlic in the olive oil until the onions
turn a golden brown.
Add the tomatoes, salt, salt, pepper, thyme, bay leaf and basil.
Bring to a boil over medium heat.
Cook uncovered for 15 to 20 minutes until tomatoes are cooked and
disintegrated.
Let the soup cool
Puree the soup in small batches in a blender or food processor.
Strain the soup to remove any seeds.
Re-heat the soup and stir in the warm whipping cream before serving.
Serves 4 to 6 people
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