After having had our fill of summertime fresh tomato pastas, salsas, and tacos, we find ourselves dreaming of all the warm soups we love in Autumn.
- 3 tablespoons olive oil
- 2 chopped red onions
- 2 carrots, unpeeled and chopped
- 3 cloves minced garlic
- 5 large tomatoes, coarsely chopped
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves
- 3 cups chicken stock
- 1 tablespoon sea salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- Heat the olive oil in a large 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 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 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and strain, or better, process it through a food mill into a bowl, discarding the pulp.
- Reheat the soup over low heat just until hot and serve with thinly sliced basil leaves.
- Drizzle with a grilled cheese, or garnish with yummy homemade toasted bread.