This soup is best made with fresh, in-season tomatoes that are very ripe. The result is a soup with a beautifully sweet tomato flavor.
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, chopped
- 3 large stalks of fresh basil
- 1 sprig of fresh thyme
- 1 bay leaf
- 2 1/2 tablespoons tomato paste
- 2 pounds very ripe tomatoes, quartered
- Pinch of sugar
- Salt and black pepper, to taste
- 1 cup chicken stock
- 1/3 cup whipping cream or half-and-half
- Fresh basil leaves, cut into thin strips, to garnish
Heat the oil in a large saucepan and gently cook the onion for 3 minutes or until it is soft without any browning.
Add the garlic, basil stalks, thyme, bay leaf, tomato paste and the fresh tomatoes. Season with the sugar, salt and black pepper. Pour in the chicken stock and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes. Discard the bay leaf.
Puree in a blender or food processor and strain through a fine sieve. Return to the pan, stir in the cream or half-and-half and reheat gently without boiling. Check the seasoning.
Serve the soup in bowls or one large soup dish, garnishing the top with strips of basil.
Tip: If tomatoes are out of season and lack flavor, two 16-ounce cans of tomatoes can be used and will also give excellent results.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
137 calories; 10g total fat; 18mg cholesterol; 54mg sodium; 11g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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