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Fresh Tomato-Basil Soup (Recipe)

Fresh Tomato-Basil Soup (Recipe)
Want to make good use of that bumper crop of fresh tomatoes, without resorting to canning? Look no further than this fabulous, simple recipe for fresh tomato soup from Ina Garten. Though Garten instructs to run the stovetop-tender tomatoes through a food mill, I had great luck with just my food processor. Even better? An immersion blender.

Ingredients:

  • 3 Tablespoons extra-virgin olive oil
  • 2 Red onions, chopped (about 1 1/2 cups)
  • 2 Unpeeled carrots, chopped
  • 3 Cloves garlic, minced
  • 5 Large vine-ripened tomatoes, coarsely chopped
  • 1 1/2 Teaspoons sugar
  • 1 Tablespoon tomato paste
  • 1/4 Cup chopped fresh basil, plus a few whole leaves for garnish
  • 3 Cups vegetable sock
  • 1-1 1/2 Tablespoons coarse salt
  • 2 Tablespoons freshly ground pepper
  • 3/4 Cup heavy cream
  • Fresh basil leaves for garnish

Instructions:
1. In a large, heavy pot over medium-low heat, heat oil. Stir in onions and carrots and cook until very tender, 10-15 minutes. Stir in garlic and saute for an additional 1 minute. Stir in tomatoes, sugar, tomato paste, vegetable stock, salt and pepper. Turn the heat to medium-high, bring to a boil, and lower the heat and simmer until the tomatoes have become very tender, about 30-40 minutes. Remove from heat and stir in cream.
2. Run the soup through a food mill, if you have one, and discard the dry pulp leftover. If you don’t have a food mill, puree the soup in either an immersion blender or food processor. Return the soup to the pot, and gently reheat until just hot. Garnish with basil and serve.

Recipe Adapted From: Ina Garten.

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

111 comments

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3:03PM PST on Nov 12, 2013

AWESOME. TY

7:25PM PDT on Oct 7, 2013

Trying this!

9:22AM PDT on Oct 7, 2013

Sounds great!

5:26PM PDT on Sep 25, 2013

This is a great recipe! Yummy. Tried it and everyone loved it. The only modification I made was to omit the sugar. Tomatoes already have enough natural sugar which is better for you! The vegetable barley soup is a winner too! Thanks for sharing.

11:55AM PDT on Sep 25, 2013

Thank you for sharing.

8:57AM PDT on Sep 19, 2013

Great recipe, modified yours a bit though and left out the sugar. Fresh tomatoes have plenty of sweetness.

Also when you modified the recipe, you somehow left out an important part of this line of the recipe "Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well." The critical part being the BASIL! Also why leave in sugar but, replace the homemade chicken stock with vegetable stock?? Luckily I have her cookbook and was able to refer to it to know what to do with the 1/4c of chopped basil leaves.

8:30PM PDT on Sep 16, 2013

A good tomato recipe. I wanna try this one of these days. You can check out http://newshealthtoday.com/the-tomato-you-eat/ to learn more about tomato.

6:27PM PDT on Sep 15, 2013

I made this tomato-basil soup recipe yesterday. It was excellent! I especially liked it with basil garnish on top (sliced), so good. For mine, I didn't use any heavy cream at all, but put it in for my friends. One of them is especially picking when it comes to tomato soup was very happy with it- I felt good about that. Thanks, Katie, for a great recipe.

9:27AM PDT on Sep 14, 2013

Will be making this! Thx 4 the recipe.

6:12PM PDT on Sep 8, 2013

I have to try this recipe, I will just exchange the Heavy Cream with Non Dairy Cream. That will make it even healthier and better tasting, I am sure.

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