Total Steps
11
Ingredients
11
Tools Needed
4
Ingredients
- 4 tablespoons olive oil
- 2 cups red onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 10 large, very ripe tomatoes
- 1/3 cup fresh basil, chopped fine
- 1 tablespoon sugar
- 4 cups chicken broth
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 cup cream(optional)
Instructions
Step 1
In a big soup pot, pour in the olive oil with the stove heat set to low.
Step 2
Add the onions and carrots to saute until soft.
Step 3
Add the minced garlic and saute for one more minute.
Step 4
For the tomatoes, blanch them, let them cool, then remove the peels and stem/cores.
Step 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.
Step 6
Pour all of the tomato puree and juice into the big soup pot.
Step 7
Add the basil, sugar, salt and pepper, and chicken broth.
Step 8
Stir.
Step 9
Cook on very low (with a sheet pan underneath the pot to prevent burning).
Step 10
Taste and add whatever you prefer.
Step 11
Add the cream and heat up if you prefer cream of tomato soup.