Homemade Fresh Tomato Soup
By: Roz
Published: Wednesday, July 13, 2011 - 7:27am

Ingredients




4 tablespoons olive oil
2 cups red onion, chopped
2 carrots, chopped
4 cloves of garlic, minced
10 large, very ripe tomatoes, peels and stems/core removed, seeded if possible
(start with this amount and taste to see if you want a stronger tomato flavor) .
 cup of fresh basil, chopped fine
1 tablespoon sugar
4 cups of chicken broth (or vegetable if you're vegetarian), homemade is best.
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 cup of cream, if cream of tomato soup is desired.

Preparation

1 In a big soup pot, pour in the olive oil with the stove heat set to low. 2 Add the onions and carrots to saute until soft, about 5 minutes. 3 Add the minced garlic and saute for one more minute. 4 For the tomatoes, I blanch them, let them cool, then remove the peels and stem/cores. 5 Place the peeled tomatoes into a food mill (on top of a medium/large bowl to catch the juice) and turn them around until all of the seeds remain inside the mill and all of the tomato puree comes out into the bowl. 6 Pour all of the tomato puree and juice into the big soup pot. 7 Add the basil, sugar, salt and pepper, and chicken broth. 8 Stir. 9 Cook on very low (with a sheet pan underneath the pot to prevent burning), for about 45 minutes. 10 Taste and add whatever you prefer. 11 Add the cream and heat up if you prefer cream of tomato soup.