Creamy Fresh Tomato Basil Soup
- Yield 6 servings
You can use any kind of tomatoes in this soup, but the low-acid orange ones are perfect.
Mark Boughton Photography / styling: Teresa Blackburn
Heavy cream is a must here. Milk and even half-and-half will break when stirred into soup.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 7 to 8 large meaty orange tomatoes, crushed
- 1 tablespoon sherry vinegar
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- Fresh basil, chopped
- 1 cup heavy cream
Instructions
- Heat olive oil in a large saucepan; add onion and bell pepper and sauté 10 minutes. Add tomatoes and simmer 45 minutes to 1 hour, until reduced and thick. Add vinegar, brown sugar, garlic, basil and cream.
