Fresh Tomato Soup

End of season tomatoes are almost gone….this is one last way to enjoy all of their deliciousness while it lasts.

Fresh Tomato Soup

The frozen finished soup freezes really well be sure to make a double batch

Ingredients:

• 3 tbsp. Well Seasoned Olive Oil*
• 2 medium onions, chopped
• 2 carrots, peeled & chopped
• 4 cloves minced garlic
• 4 pounds fresh tomatoes, coarsely chopped
• 1 ½ teaspoons sugar
• 1 tbsp. tomato paste*
• ¼ cup packed chopped fresh basil leaves, plus more for garnish
• 3 cups chicken stock*
• 1 tbsp. kosher salt*
• 2 tsp freshly cracked black pepper*
• ¾ cup whipping cream
• *Available from Well Seasoned

Instructions:

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 more minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
2. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
3. 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 fresh basil leaves.