Tomato Soup Recipe

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
Yield:2 quarts
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.

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