Cream of Tomato Soup from Scratch

Submitted by Chef Emstar

"This recipe uses fresh tomatoes but you can substitute 3-15oz cans of diced tomatoes."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 8 cups
• Serves: 8

ingredients

• 1 cup butter
• 3 garlic cloves, minced
• 3 lbs roma tomatoes
• 15 ounces tomato sauce
• 2 1⁄2 cups chicken broth
• 1 teaspoon chicken bouillon
• 1⁄4 cup basil leaves, chopped
• 1 cup heavy cream

directions

1. Bring a pot of water to a boil. Cut an X on the bottom of each tomato. Immerse the tomatoes in the boiling water for about 30 seconds. Work in batches until all tomatoes are done. Peel and coarsely chop.
2. Melt 2 Tbs butter in a soup pot and saute the garlic for 30 seconds-1 minute until fragrant but not brown.
3. Add the tomatoes and sauce. Simmer for 30 minutes.
4. Puree with an immersion/stick blender.
5. Add the basil leaves, the remainder of the stick of butter and the cream. Stir until butter melts and all is incorporated.
6. Enjoy!