This is one of the simplest soups to make but as simple as it is it is equally satisfying. I made this at work today (albeit a larger batch than in the below recipe) and thought I’d share it.
Creamof Tomato Soup
3tablespoons unsalted butter
2shallots, peeled and minced
2cloves garlic, peeled and minced
8cups diced tomatoes
1cup chicken or vegetable broth
1/4cup chopped basil leaves
1teaspoon kosher salt
1/2teaspoon black pepper
1cup heavy cream
Heatthe butter in a small soup pot over medium heat. Add the shallots andgarlic; cook them for a couple of minutes, until they are translucentbut not browned. Stir in the tomatoes, broth, basil, salt and pepper.Bring to a boil then lower to a slow simmer. Cook the soup for about30 minutes. Add the cream and cook for a couple minutes. Transfer toa blender and process until smooth.