Cream of Fresh Tomato Basil Soup With Croutons

I’m not sure where this recipe came from, and I am pretty sure I’ve changed it a bit over the years. Having home-grown tomatoes with actual flavor makes this soup heavenly. If you don’t have home grown, try heirloom tomatoes instead. They usually are better then the other grocery store ones.

Servings: 4-6

Ingredients:

• 3 tablespoons olive oil

• 1 ½ cups chopped red onions (about 2 onions)

• 2 carrots, peeled and chopped

• 3 cloves garlic, minced

• 4 lbs. ripe tomatoes, coarsely chopped

• 1 tablespoon sugar

• 1 tablespoon tomato paste

• ¼ cup packed chopped fresh basil leaves, plus julienned leaves for garnish

• 3 cups good chicken stock

• 1 tablespoon salt

• 2 teaspoons pepper

• ¾ cup heavy cream (optional, but highly suggested) - at room temperature

Instructions:

1. Heat oil in large, heavy stock pot over medium low heat.

2. Add onions and carrots and saute for about 10 minutes until very tender.

3. Add garlic and cook for 1 minute.

4. Add tomatoes, and next 6 ingredients (tomatoes through pepper) stir well. Bring to boil, then reduce heat and simmer, uncovered for 30 to 40 minutes, until the tomatoes are very tender.

5. Add cream (if it isn’t at room temperature, pour a little of the soup into the cream to bring the temperature up to prevent it from curdling).

6. Puree soup, either with an emersion blender, in a food processor, or in the blender.

7. Serve with julienned basil and/or crouton.

Croutons

Instructions:

1. Slice bread fairly thinly, remove crusts. Place on baking sheet and brush lightly with olive oil.

2. Place under broiler and toast until golden brown. Turn over and toast other side.

3. Sprinkle Parmesan cheese on toast and broil until melted.

Ingredients:

• Good, dense bread

• Olive oil

• Parmesan cheese