Cream of Tomato and Basil Soup

Recipe

Since it has been brutally cold outside for several weeks, I could only think of one thing: hot soup.  I got this recipe from Caroline Dumas’ book called Soupesoup.  I saw this one and warmed up instantly, while salivating a bit too 🙂

Cream of Tomato and Basil Soup

You will need:
-7 tomatoes, quartered
-sea salt and freshly cracked pepper
-3 tablespoons (45 ml) olive oil
-1 tablespoon (15 ml) butter
-2 onions, finely chopped
-4 garlic cloves, chopped
-2 to 3 cups (500 to 750 ml) boiling water
-15 basil leaves, chopped
-2/3 cup (160 ml) 35% cream

Preheat oven to 375°F (190°C).  Place tomato wedges on a baking sheet.  Season and drizzle with 1 tbsp (15 ml) oil.  Bake for 25 minutes to sweeten them.
Heat remaining 2 tbsp (30 ml) oil and butter in a skillet over medium-high heat.  Add onions and garlic; sauté for 10 minutes or until caramelized.
Discard tomato skins and coarsely chop flesh.  Purée tomatoes with onion mixture in a blender, adding water until desired consistency is achieved.
Stir in basil and cream.  Serve hot.

Serves 6

I hope you can get some kind of satisfaction in these cold Winter months by eating great soups.  Now’s definitely the time to try them!

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