Cream of Tomato Soup
Servings: 8-10 portions
Category: Soups
Ingredients
- 4 T. butter
- 1 large, thinly sliced onion
- 3 chopped carrots
- 6 cloves chopped garlic
- 1 28-ounce can of tomatoes in juice
- 8 large fresh basil leaves
- 2-4 T. sugar
- Salt and pepper to taste
- 4 c. chicken stock
- 1/2 t. allspice
- 2c. heavy whipping cream
Directions
Melt the butter in a large soup pot. Add the onions, carrots, and garlic. Cook over medium heat until the vegetables have wilted (approx. 10 minutes). Add the tomatoes and their juice, basil, sugar and salt and pepper. Cook for 5 minutes. Then add the stock and allspice, and slowly bring to a boil. Reduce the heat, partially cover, and simmer for 50 minutes. Pureé the soup in batches in a blender or food processor. Return it to the pot, add the cream, and adjust the seasoning, and heat through.