Wednesday, September 9, 2009

Tuscan Tomato Soup

This recipe is from Chef's Table Restaurant. The soup is best made with fresh garden tomatoes; second choice would be canned diced tomatoes (which is how I make it all winter long). I have also used a combination of both.

3 Tbsp. olive oil
2 large onions, small dice
5 cups diced, seeded tomatoes, drained
3 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto (Costco has a large bottle)
salt & pepper

Heat oil in a large soup pot. Add onions and cook over moderately low heat until completely translucent.

Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

Add whipping cream and pesto.

Working in batches, pour the soup into a blender and blend until desired consistency.

Add salt and pepper to taste.

**To easily peel tomatoes: heat a pot of water to boiling, turn heat down a bit, and drop the tomatoes into the pot. Remove them after about 1 minute, and place them immediately into a bowl of ice water.

**I usually use the pesto from Costco. You can also make your own by placing in a food processor the following ingredients: fresh basil leaves, pinenuts, parmesan cheese, and a little olive oil.

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