Barefootcontessacreamoffreshtomatosoup Recipes

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BAREFOOT CONTESSA CREAM OF FRESH TOMATO SOUP



Barefoot Contessa Cream of Fresh Tomato Soup image

This is VERY delicious, wonderful comfort food on an early Fall day! I don't have a food mill, so used an immersion blender and then a colander for straining. I suppose a blender or food processor would work as well, using a colander for straining. This freezes well,(without adding the cream), thawed it out, heated, then added the cream. This is adapted from Barefoot Contessa, Back To Basics, I love Ina Garten! Hope you enjoy.

Provided by Scoutie

Categories     Vegetable

Time 1h20m

Yield 5-6 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 lbs vine-ripened tomatoes, coarsely chopped (5 large)
1 teaspoon sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaf, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
3/4 cup heavy cream or 3/4 cup half-and-half
crouton, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed 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 well.
  • 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.
  • Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed 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 well. 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. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

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