October 28, 2010, Posted by Carmen Lopez Marshall at 4:19 pm | No Comments




3 tablespoons olive oil

 2 red onions, chopped

3 tablespoons butter

3 cloves garlic, minced

5 large vine-ripened tomatoes, cored, peeled and chopped

1 1/2 teaspoons sugar

1 tablespoon tomato paste

1/4 cup packed chopped fresh basil leaves

3 cups chicken broth

1 tablespoon salt

2 teaspoons ground black pepper

3/4 cup heavy cream

Croutons and julienned basil leaves, for garnish


Heat the olive oil and butter in a large pot over medium-low heat. Stir in onions and sauté until tender (about 10 minutes). Add the garlic and cook for 1 minute. Mix in the tomatoes and chopped basil. Add sugar, tomato paste, salt, and pepper and stir well. Pour in the chicken broth and reduce the heat to low. Continue cooking 20 – 25 minutes (until the tomatoes are very tender).

Transfer soup to a blender and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Serve with julienned basil leaves and/or croutons.

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