Cream of Fresh Tomato Soup
This recipe yields a comforting cream of fresh tomato soup, highlighting the natural sweetness of vine-ripened tomatoes. It begins with sautéing aromatic vegetables, then simmering with tomatoes, stock, and seasonings. The soup is then passed through a food mill for a smooth texture, enriched with heavy cream, and finished with fresh basil and croutons.
Equipment
- 1 Large heavy-bottomed pot For sautéing and simmering
- 1 Food Mill Essential for achieving the desired smooth texture while removing seeds and skins
- 1 Chef's knife For chopping vegetables
- 1 Cutting Board For safe and efficient chopping
- 1 Ladle or Stirring Spoon For stirring and serving
Ingredients
Main
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions 2 onions
- 2 carrots unpeeled and chopped
- 1 tablespoon minced garlic 3 cloves
- 4 pounds vine-ripened tomatoes coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves plus julienned basil leaves, for garnish
- 3 cups chicken stock preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- Croutons for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
Notes
1. Quality of Tomatoes: The success of this soup hinges on ripe, flavorful vine-ripened tomatoes. If fresh tomatoes are out of season, high-quality canned San Marzano tomatoes can be a good substitute, though adjust sugar to taste as canned tomatoes can be sweeter. 2. Food Mill vs. Blender: A food mill is crucial for achieving the classic creamy, yet slightly rustic texture, as it strains out seeds and skins while retaining body. A blender or immersion blender will produce a very smooth soup but won't remove the seeds and skins, potentially altering the texture. 3. Simmering: Do not rush the simmering step; it allows the vegetables to break down and flavors to deepen. 4. Cream: Add the cream off the heat and avoid boiling the soup after it's added to prevent curdling. Gently reheat only until hot.