Heirloom Tomato Soup with Fresh Cream
Serves: 6 to 8
A swirl of organic cream makes this easy soup rich and luxurious.
- Good-quality extra virgin olive oil Add to list
- 3 medium onions, chopped Add to list
- Salt and freshly ground black pepper Add to list
- 4 large cloves garlic, minced Add to list
- Pinch hot red pepper flakes Add to list
- 1 generous tablespoon tomato paste Add to list
- 2 1/2 to 3 cups chicken broth, preferably homemade, but low-sodium canned broth works Add to list
- A big handful of fresh basil leaves, torn Add to list
- 15 medium or 10 large ripe heirloom tomatoes, cored and coarsely chopped (Capture their juices for the soup. Don't use Romas, or any other canning tomato that isn't fabulously delicious.) Add to list
- 1 cup organic heavy cream (for serving) Add to list
Generously film the bottom of a 12-quart pot with olive oil. Set over medium-high heat. When warm, add onions and about 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions start to color.
Stir in the garlic, red pepper flakes and tomato paste. Cook 1 minute. Add broth, basil and tomatoes. Bring to a simmer, cover the pot and cook 15 to 20 minutes, or until tomatoes are softened. Adjust seasonings to taste.
Once soup has cooled, puree two-thirds in a blender or food processor. Re-warm or serve close to room temperature. The essential finish is stirring a generous tablespoon of cream into each bowl just before serving. The soup holds for a week in the fridge; it's good hot, warm or cool, and freezes well.
260 cal, 21g fat (9g sat), 45mg chol, 290mg sodium, 11g carb, 4g fiber, 5g protein
Source: Recipe adapted from "The Splendid Table"
PCC Sound Consumer, August 2012