recipe from barefoot contessa
3 T good olive oil
1.5 cups chopped red onion
2 carrots, unpeeled and chopped
1 T minced garlic
4 lbs. tomatoes, coarsely chopped
1.5 t sugar
1 T tomato paste
1/4 cup chopped fresh basil
3 cups chicken stock
1 T kosher salt
2 t freshly ground black pepper
3/4 c heavy cream (yes, please)
heat oil in large pot over medium low, add onions and carrots and saute for 10 minutes until tender. add garlic and cook for 1 minute. add tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper, and stir well. bring soup to a boil and lower the heat and simmer, uncovered, for 30-40 minutes, until tomatoes are very tender. add cream to the soup and process through food mill (i don’t do this, i just put it in a blender and the skins and seeds are pureed) discarding dry pulp that’s left behind.
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