Cream of Tomato Soup

Name: Cream of Tomato Soup
Yield: 8 to 10 portions
Ingredients: Salt and freshly ground black pepper, to taste; Pinch of sugar; 2 cans (35 ounces each) plum tomatoes, with their juice; 8 large fresh basil leaves, slivered; 2 cups heavy or whipping cream; 6 cloves garlic, coarsely chopped; 1 carrot, peeled and chopped; 2 onions, thinly sliced; 4 tablespoons (½ stick) unsalted butter; 4 cups Berta’s Chicken Stock or canned broth; ½ teaspoon ground allspice

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

An old-fashioned tomato soup that can be made any time of the year. We always prefer Italian plum tomatoes for recipes that call for canned tomatoes; they are small and have the best flavor. (The pinch of sugar reduces the acidic taste of canned tomatoes.)

Ingredients

4 tablespoons (½ stick) unsalted butter
2 onions, thinly sliced

Gluten-free
Soup

Method

Melt the butter in a large soup pot. Add the onions, carrot, 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.
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