Creamy Fresh Tomato Soup
Equipment
- Saucepan
- Sharp knife
- slotted spoon
- Food processor
Ingredients
- 2 lb tomatoes about 4 to 5 medium
- 1 tablespoon olive oil
- 1 large onion chopped (1 cup)
- 1½ cups vegetable broth
- 1 can 6 oz tomato paste
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground red pepper cayenne
- ½ cup whipping cream
- ¼ cup chopped fresh basil
Instructions
- In large saucepan, heat 3 quarts water to boiling.
- With sharp knife, cut shallow X in bottom of each tomato.
- Add to boiling water, 2 or 3 at a time, for 10 seconds.
- Using slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold.
- Drain.
- Peel and chop tomatoes.
- In heavy 3-quart saucepan, heat oil over medium heat.
- Cook onion in oil 3 to 5 minutes, stirring frequently, until tender.
- Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper.
- Heat to boiling; reduce heat.
- Simmer uncovered 5 minutes or until tomatoes are soft.
- Stir in whipping cream.
- In blender or food processor, place 2½ cups tomato mixture.
- Cover; blend on medium speed 30 seconds or until smooth.
- Pour mixture into large bowl.
- Repeat with remaining tomato mixture.
- Return pureed mixture to saucepan.
- Heat over medium heat, stirring frequently, until hot.
- Top each serving with basil.
Notes & Wine Advice
For the best flavor, use fully ripe, juicy tomatoes in this soup.
Use a kitchen scissors to cut fresh basil quickly and easily.
Use a kitchen scissors to cut fresh basil quickly and easily.