Fresh Tomato Basil Soup
This soup is especially lovely with homemade garlic-olive oil croutons and a dollop of crème fraiche or sour cream.
½ red onion, chopped finely
6 cloves garlic, pressed
1 Tbs. Olive oil
4 cups fresh Roma tomatoes, chopped (Or you can use two cans of canned, chopped plum
tomatoes . . . just be sure they are uncooked, not stewed.)
1 ½ cup chicken broth
¼ cup chopped fresh basil
1 cup heavy cream
salt and pepper to taste
Sauté onion and garlic over medium heat in soup pot until onions are starting to brown, about five minutes. Add tomatoes, broth and basil. Cook over medium heat until tomatoes are cooked through, fifteen minutes. Add cream. Cool soup to room temperature. In batches, puree soup in blender. (To eliminate the cooling step, puree the hot soup with a hand held blender.) Return soup to pan and add salt and pepper to taste. Simmer on low until ready to serve. Serves four.
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