The temperature has begun to dip in Ottawa. It’s not quite cool but there’s no mistaking the chill in the air. I feel a little guilty for not enjoying summer more. And so I’m resolved to thoroughly enjoy fall. Candlelight, a new fall coat and warm, comforting meals are in order! First up is Ina Garten’s Cream of Fresh Tomato Soup from her cookbook Barefoot Contessa: Back to Basics.
Cream of Fresh Tomato Soup
3 tablespoons olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves) – I used 4
5 large tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste – I used 2
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock – I used vegetable broth instead and used 3 1/2 cups
1 tablespoon salt
2 tablespoons freshly ground black pepper
3/4 heavy cream
Julienned fresh basil leaves, for garnish
Heat the olive oil in a large, pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir will. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. I personally just pureed the soup in a food processor. Then reheat the soup over low heat just until hot and serve with julienned basil leaves.
Of course I couldn’t leave Libby out. She partook in some grub of her own.