Barefoot Contessa Cream Of Fresh Tomato Soup Recipe

Ingredients for Barefoot Contessa Cream Of Fresh Tomato Soup

• 2 tablespoons olive oil
• Red Onions
• Carrots
• 4 cloves garlic, minced
• 2 lbs ripe tomatoes
• 1 teaspoon sugar
• Tomato Paste
• Fresh Basil Leaf
• Chicken Stock
• Kosher Salt
• Fresh Ground Black Pepper
• 1 cup heavy cream
• Crouton

How to Make Barefoot Contessa Cream Of Fresh Tomato Soup

1. Preheat oven to 400°F (200°C).
2. Halve the tomatoes and place them cut-side down on a baking sheet. Roast for 40-45 minutes, or until softened and slightly caramelized.
3. While tomatoes are roasting, heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
4. Add the roasted tomatoes to the pot along with the vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
5. Remove from heat and carefully transfer the soup to a blender, food processor, or use an immersion blender to puree until smooth. If using a blender or food processor, work in batches to avoid splattering.
6. Strain the soup through a fine-mesh sieve or colander to remove any seeds or skins (optional).
7. Return the pureed soup to the pot and stir in the heavy cream. Heat through gently; do not boil.
8. Taste and adjust seasoning as needed. Garnish with fresh basil before serving and enjoy!