* 3 tablespoons good olive oil
* 1 1/2 cups chopped red onions (2 onions)
* 2 carrots, unpeeled and chopped
* 1 tablespoon minced garlic (3 gloves)
* 4lbs or 2 Large Heirloom Tomatoes from THE FARM
* 1 1/2 teaspoons sugar
* 1 tablespoon tomato paste
* 1/4 cup packed chopped fresh basil leaves
* 3 cups chicken stock
* 1 tablespoon kosher salt
* 2 teaspoons freshly ground black pepper
* 3/4 cup heavy cream
Julienned fresh basil leaves, for garnish Parmesan Toast or croutons
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 30-40 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 julienned basil leaves and/or Parmesan toasts.
By Nancy- The Farm customer
* 1 1/2 cups chopped red onions (2 onions)
* 2 carrots, unpeeled and chopped
* 1 tablespoon minced garlic (3 gloves)
* 4lbs or 2 Large Heirloom Tomatoes from THE FARM
* 1 1/2 teaspoons sugar
* 1 tablespoon tomato paste
* 1/4 cup packed chopped fresh basil leaves
* 3 cups chicken stock
* 1 tablespoon kosher salt
* 2 teaspoons freshly ground black pepper
* 3/4 cup heavy cream
Julienned fresh basil leaves, for garnish Parmesan Toast or croutons
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 30-40 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 julienned basil leaves and/or Parmesan toasts.
By Nancy- The Farm customer