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Chilled fresh tomato soup

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Ingredients/Components

salt - 1/2 tsp
heavy cream - 1/4 c
cloves garlic, minced - 2 item
chicken broth - 1 c
extra virgin olive oil - 2 Tbsp
lightly packed fresh basil leaves - 1 c
medium onion, peeled and halved - 1 item

How to make chilled fresh tomato soup:

Wash tomatoes, place on cookie sheet. Add onion halves. Roast in preheated 400° oven 20 to 30 minutes. Cool. Transfer tomatoes to bowl, catching juices. Slip off skins. Reserve juice. In 2 batches, puree tomatoes and onions in food processor until very smooth. Heat 2 tablespoons olive oil in heavy soup kettle. Saut?� garlic until soft; add pureed tomatoes and juice. Stir in broth and salt. Bring to a simmer for 15 minutes, uncovered. Remove from heat, stir in cream. Chill. In food processor, puree basil and 1/2 cup olive oil. Serve with basil puree drizzled over each bowl of soup. Pretty and delicious!

Recipe categories: Soups & stews, Clear soup, Lime.

Rating:

3.4

Average rating: 3.4, total votes: 7

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