It has been so cold in the city the past few days, so I have been dying to make this fresh tomato basil cream soup. The name is a little misleading because instead of cream I substituted half-and-half to make it a lighter, healthier soup. I got to try out my new KitchenAid 5-speed hand blender, which worked like a dream-the texture of the soup was perfect! I like to leave it a little chunky for a nice texture. I almost gave up on fresh tomato soup recipes because I tried two already that were complete failures. I guess the third time is a charm! I finally found my go-to recipe for fresh tomato basil soup now-thanks to a little help from Ina Garten from the Food Network. I used her recipe as a start, and adapted it to my own style of cooking. This recipe is special to me because early in our relationship Fabi and I discovered this incredible tomato basil soup at cute little restaurant and it has brought us back there a few times since then, just for their soup! I am glad I was finally able to recreate (my best attempt, at least!) that delicious fresh tomato soup we both love.
Tomorrow is my first of 3 final exams, therapeutics. I know…why am I blogging when it is already 2pm on Sunday and the day is quickly slipping away from me? I still have to do my half-marathon training before dark too :/ I promise, I will stay away from anything food-related for the rest of the day!! Enjoy the rest of your Sunday!
- 2 tbsp olive oil
- 1 white onion
- 2 cloves garlic, minced
- 2 small carrots
- 2 lb vine-ripened tomatoes
- 1 tsp sugar
- 1 tsp pepper
- 2 tbsp chopped fresh basil leaves, plus extra for garnish
- 1 1/2 cups chicken broth
- 1/3 cup half-and-half
- Add olive oil to a large pot and turn the heat on medium.
- Add the chopped onion and carrots and sauté for 7 minutes.
- Add the minced garlic and stir. Continue to sauté for a few more minutes.
- In the meantime, wash and coarsely chop the tomatoes. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/12/tomatosoup1.jpg” alt=”tomatoes” title=”tomatoes” width=”599″ height=”439″ class=”aligncenter size-full wp-image-2753″]
- Add the tomatoes, basil, sugar, pepper and chicken broth and bring to a boil. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/12/tomatosoup2.jpg” alt=”fresh basil” title=”tomatosoup2″ width=”599″ height=”411″ class=”aligncenter size-full wp-image-2754″]
- Turn the heat down to medium and simmer for 30 minutes, uncovered. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/12/tomatosoup3.jpg” alt=”fresh tomato soup” title=”tomatosoup3″ width=”599″ height=”523″ class=”aligncenter size-full wp-image-2755″]
- After 30 minutes or once the tomatoes are tender, puree the soup using a KitchenAid hand blender (or any immersion blender, food processor or blender). [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/12/tomatosoup4.jpg” alt=”kitchenaid 5-speed blender” title=”tomatosoup4″ width=”599″ height=”628″ class=”aligncenter size-full wp-image-2756″] [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/12/tomatosoup5.jpg” alt=”kitchenaid 5-speed blender” title=”tomatosoup5″ width=”599″ height=”457″ class=”aligncenter size-full wp-image-2757″]
- Stir in the half-and-half and serve warm.
- Garnish with cream and shredded basil leaves on top of the soup.
Recipe adapted from Ina Garten’s Fresh Tomato Soup Recipe, 2008.
Disclaimer: KitchenAid provided me a 5-speed hand blender free of charge. All opinions are honest and 100% mine.
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