Fresh & Creamy Tomato Soup

This is a great end of summer recipe for all those home grown tomatoes. Light and refreshing by itself or with a grilled cheese sandwich.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 3  lbs plum tomatoes
• 1  cup  stock, I use homemade roasted vegetable stock, you can substitute chicken or 1  cup  regular  vegetable stock
• 3  garlic cloves, minced fine
• 3  shallots, minced fine
• 8  basil leaves, rolled & sliced thin
• 2  oregano sprigs, leaves stripped from stems
• 1  cup  whipping cream
• 2  tablespoons extra virgin olive oil

Directions

1. Boil tomatoes in a pot of water until skins crack, remove and place in a bowl of cold water to cool.
2. When cool, peel and cut off stem ends. Squeeze out seeds and chop coarsely.
3. In a large pot, heat oil and add garlic and shallots. Saute until tender.
4. Add tomatoes, broth, basil, and oregano; bring to a boil then reduce heat and let simmer for half an hour, while stirring occasionally.
5. Add whipping cream and continue to simmer while stirring for another 5 minutes.
6. Garnish with cheddar or Parmesan cheese.