Ina Garten's Cream of Fresh Tomato Basil Soup
Made Famous By: Ina Garten aka the Queen Goddess
There are times in life where you just have to pull away from your dearest friends and say no to anything that is not necessary in your life. That has been me for the past year. It isn't because I don't want to hang out with my friends, quite the opposite really. It is just survival. Survival of sanity.
Otherwise I would be committed to Castle De coo coo....that wouldn't be pretty.
After that period of time, however long that is, you can start to become a fully functional member of society again. Slowly but surely I am emerging slash starting to feel like myself again.
Here is the proof:
-I am walking twice a week with one of my dearest friends, Amber L. (Love you and your beautiful little princess to pieces.)
-A couples night out is scheduled with a bunch of my amazing friends.
-Today I had such a fun day this week with one of the most wonderful girls that I know, Jennifer V. (Thank you so much for an amazing day. It was just what I needed. Love you tons!! You are SO wonderful!!!!)
SEE! I am emerging from my cave. I do hang out with real people and not just food all day.
Now about this tomato soup. It has fame written all over it and is truly a knock your socks off recipe. My favorite tomato soup has always been the tomato basil soup from Nordstrom (all hail Nordstrom!!). This tomato soup is just as delicious as the Nordie tomato basil soup if not better! :)
Cream of Fresh Tomato Basil Soup
3 TBS Good Olive Oil
1 1/2 Cups Chopped Red Onions (2 Onions)
2 Carrots, unpeeled and chopped
1 TBS Minced Garlic (3 Cloves)
4 Pounds Vine-Ripened Tomatoes, coarsely chopped (5 large)
1 1/2 tsp Sugar
1 TBS Tomato Paste
1/4 Cup Packed chopped Fresh Basil Leaves
3 Cups Chicken Stock
1 TBS Kosher Salt
2 tsp Freshly Ground Black Pepper
3/4 Cup Heavy Cream
Julienned fresh basil leaves, for garnish
Parmesan toasts (recipe follows) 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 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 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 with julienned basil leaves and /or Parmesan toasts.
**My Mom and I used an immersion blender to blend the soup up. I love thick soups! You can find one here or here.**
1 French Baguette
Good Olive Oil
Kosher shalt and freshly ground black pepper
Freshly grated Parmesan Cheese
~Preheat the oven to 400 degrees
~Slice the baguette into cubes.
~Put the cubes of bread in a bowl.
~Drizzle olive oil and sprinkle with salt and pepper. Then sprinkle lots of grated Parmesan on the toasts.~Spread the cubes on a sheet pan lined with parchment paper.
~Bake for 5 to 10 minutes, until the cubes are lightly browned. Cool to room temp.