Cream of Tomato Soupers

By heartshapedpan on February 22, 2011

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Ingredients

    1. 2 (28 ounce) cans san marzano tomatoes
    2. 3 garlic cloves, minced
    3. 1 large onion, chopped
    4. 1 quart beef broth
    5. 2 tablespoons sugar
    6. 1/2 teaspoon dried parsley
    7. 1/2 teaspoon dried basil
    8. 1 pinch cayenne pepper
    9. 2 tablespoons olive oil
    10. 1 1/2 cups half-and-half cream
    11. black pepper
    12. salt

Directions

  1. In a heavy dutch oven heat olive oil until it shimmers. Add onion and saute on medium heat until transclucent and soft.
  2. Add garlic, stirring continually for 1 minute.
  3. When fragrant add broth immediately, scraping up any bits and incorperating well.
  4. Add tomatoes, pepper,basil, and cayenne to pot. Stir well and cover with lid.
  5. Bring to boil, then reduce to a simmer and stir frequently. Check for seasoning. (salty/sweet/acid) Adjust.
  6. Let simmer for at least 30 minutes to break down tomatoes, depending on cut you are using. (diced, stewed, puree, sauce, whole, chopped).
  7. Use an immersion blender to puree all of the soup, off of the flame.
  8. Add half-n-half to pureed soup and bring to simmer. Do not boil.
  9. Serve and enjoy.
 
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