Luxurious and Easy Summer Soup

Tuesday, August 4, 2009

Bryce and I had this soup last night and loved it! I served it with our favorite gf bread (I order in bulk from Amazon - MUCH better than any gf bread mix we've made and, of course, better than storebought gf bread) - made fresh in the breadmaker.

But, it's summer -- in Vegas -- am I crazy? No, it was a great summer meal - uses the fresh tomatoes available now- plus, we used fresh basil from our garden - plus, I didn't serve it piping hot - PLUS, it's meatless but substantial - so you're saving on the grocery bill. Plus, I got to use up the leftover cream from making the pavlova last week.

Cream of Fresh Tomato Soup - by Ina Garten


3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream


Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.


  1. Seriously love the GF tips!

  2. wow--looks fancy. You know, we aren't gf here, but Whit's Lactose intolerant. I should post some LI recipes!! :P


  3. That looks delicious!

    By the way, I put an award for you on my blog :)


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