Creamy tomato soup

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

This delicate creamy soup made with fresh, ripe tomatoes will become a permanent part of your summer menu once you try it. The soup is simmered in chicken broth with sautéed carrots, onions, and garlic. The flavor is rich and vibrant, especially when you stir in chopped basil. Finally, heavy cream is added to the soup, and the whole thing is puréed in a vegetable blender to remove seeds, skins, and any hard particles, resulting in a smooth, tender texture. Serve garnished with fresh, fragrant basil and croutons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg ripe tomatoes, coarsely chopped (5 large)
3 tbsp. l. olive oil
1.5 cups chopped red onion (2 pcs.)
2 carrots, unpeeled, chopped
1 tbsp. minced garlic (3 cloves)
1.5 tsp sugar
1 tbsp tomato paste
1/4 cup chopped fresh basil leaves, plus extra leaves cut into ribbons, for serving
3 cups chicken broth, preferably homemade
1 tbsp coarse salt
2 tsp freshly ground black pepper
3/4 cup heavy cream
Croutons, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomatoes, red onion, carrot, cream, basil, toast

Cooking the dish according to the recipe:

In a large, heavy-bottomed saucepan, heat the olive oil over medium-low heat. Add the onion and carrot and sauté for about 10 minutes until softened. Add the garlic and sauté for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken broth, salt, and black pepper, and stir well. Bring the soup to a boil, reduce the heat, and simmer, uncovered, for 30-40 minutes, until the tomatoes are very tender.
Add the cream to the soup and pass it through a vegetable mill into a bowl, discarding only the dry pulp. Reheat the soup over low heat and serve, sprinkled with fresh basil and/or croutons.

Categories:

recipe / Summer dishes / Dinner / Soups / Cream soups / Ina Garten / The Barefoot Countess