Cream Of Tomato Soup
4 tablespoons (1/2 stick) unsalted butter2 onions, diced very small 6 cloves garlic, coarsely chopped 2 cans (35 ounces each) plum tomatoes, with their juice 8 large fresh basil leaves, slivered Pinch of sugar Salt and freshly ground black pepper, to taste 4 cups chicken stock or canned broth 3/4 to 1 teaspoon ground allspice 2 cups heavy or whipping cream Melt the butter in a large soup pot. Add the onions and garlic. Cook over medium heat until the vegetables have wilted, 10 minutes. Add the tomatoes and their juice, basil, sugar, and salt and pepper. Cook for 5 minutes. Then add the stock and allspice, and slowly bring to a boil. Reduce the heat, partially cover, and simmer for 50 minutes. Add the cream, adjust the seasonings as desired, and heat through. Back to Soups or Dinner Party |