Some Tomato Soup recipes call for broth and a variety of other vegetables like carrots or celery.
This recipe is simple in ingredients and just as tasty. Enjoy!
- 2 yellow onions, chopped
- 2 garlic gloves, chopped
- 3 Tbls of extra virgin olive oil
- 6 pounds of roma tomatoes, quartered
- 1 tsp of salt
- 1/2 tsp of fresh ground black pepper
- 3 fresh sprigs of thyme
- 1 tsp of sugar
- 1 bay leaf
- 1/4 cup of fresh basil, chopped
- 1 cup of heavy whipping cream, warmed
In a large pot sauté the onions and garlic in the olive oil until the onions turn a golden brown.
Add the tomatoes, salt, salt, pepper, thyme, bay leaf and basil.
Bring to a boil over medium heat.
Cook uncovered for 15 to 20 minutes until tomatoes are cooked and disintegrated.
Let the soup cool.
Puree the soup in small batches in a blender or food processor.
Strain the soup to remove any seeds.
Re-heat the soup and stir in the warm whipping cream before serving.
Serves 4 to 6 people
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