So I know we’re still at least a month too early for soup season, but since August is the height of tomato season I figured now is as good a time as any to share this recipe. I was first introduced to this soup by my friend Lindsay, so I need to give her some credit for it. When we were roommates in college, I used to cook more than Linds – and even for a number of years after college, her cupboards/freezer usually consisted of cheerios, red and black licorice, and lean cuisines (and the fridge was usually empty – I think she ate her cheerios dry). Once she got married, remodeled her kitchen, and stocked said kitchen with all sorts of registry loot, however, she turned into this amazing gourmet cook. Coupled with the fact that she has a much more adventurous palate than I do, this means I can always count on her for some fun new recipes. And ever since she introduced me to this soup, I’ve had multiple requests (and repeat requests) for it from pretty much anyone who tries it.
I picked these tomatoes from my parents’ backyard – they’re literally ripening faster than they can eat them/give them away (what I would give for a full sun deck to grow my own!!). Everything else you can get at Trader Joe’s. Tomatoes go in seeds and skins and all – you don’t even have to peel the carrots.
The best part about a puréed soup is that you don’t have to worry too much about dicing your veggies too perfectly – just give them a rough chop and toss them in the pot.
Ina would love it if we all used homemade chicken stock, all the time, but that usually doesn’t happen (read: never happens) for me.
Such a tiny bit of cream (I use half and half), it hardly counts. And who doesn’t love an immersion blender?!? Vitamix also works great here.
In a perfect world, this soup would be topped with prettier homemade crostini – but Dave’s killer bread is so much better for us than baguette, right? Any homemade crouton or crostini really does make for a yummy topping, though – at least until its actually soup season, and we can just eat it with a grilled cheese sandwich.
Cream of Fresh Tomato Soup, from the Barefoot Contessa
3 tablespoons good olive oil
1 1/2 cups chopped red onion (1 large/2 small)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (approx. 3 cloves)
4 lbs vine-ripened tomatoes, coarsely chopped (approx. 5 large tomatoes)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil, plus julienned basil leaves for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons or crostini, for garnish
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for one minute longer. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes.
Add the cream to the soup, and then process through a food mill (Ina’s suggestion) or purée with an immersion blender (I do it this way since I don’t have a food mill, and it turns out just fine – you could use a blender or a food processor as well if you don’t have an immersion blender).
Serve hot, with julienned basil leaves and croutons/crostini. Enjoy!!