Tuesday, September 22, 2009

CREAM of FRESH TOMATO SOUP (Barefoot Contessa)

3T olive oil
2 red onions, chopped
2 carrots, chopped
1 T garlic
5 lg tomatoes, chopped
2 t sugar
1 T tomato paste
1/4 c fresh basil leaves, diced
3c. chicken stock/broth
1T salt
2t pepper
3/4 c. heavy cream (milk works, too)
croutons for garnish

Heat the olive oil in a large pot over med heat.  Saute onions, carrots, and garlic for 10 minutes.  Add tomatoes, sugar, tomato paste, basil, chicken broth, salt, and pepper.  Bring to a boil.  Reduce to low and simmer for 30-40 min uncovered.  Add the heavy cream and stir.  Blend with a hand blender (or let cool and blend in small batches in the blender) and serve.

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