Tomato Soup Recipe
This is one of the simplest soups to make but as simple as it is it is equally satisfying. I made this at work today (albeit a larger batch than in the below recipe) and thought I'd share it.
Cream
of Tomato Soup
Yield:
2 quarts
3
tablespoons unsalted butter
2
shallots, peeled and minced
2
cloves garlic, peeled and minced
8
cups diced tomatoes
1
cup chicken or vegetable broth
1/4
cup chopped basil leaves
1
teaspoon kosher salt
1/2
teaspoon black pepper
1
cup heavy cream
Heat
the butter in a small soup pot over medium heat. Add the shallots and
garlic; cook them for a couple of minutes, until they are translucent
but not browned. Stir in the tomatoes, broth, basil, salt and pepper.
Bring to a boil then lower to a slow simmer. Cook the soup for about
30 minutes. Add the cream and cook for a couple minutes. Transfer to
a blender and process until smooth.
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