Fresh Heirloom Tomato Soup

Splashed with a touch of cream, this soup lovingly combines heirloom tomatoes, fresh carrots and seasonal corn.

Ingredients:
12 medium heirloom tomatoes, quartered
1 large sweet onion, thinly sliced
¼ cup olive oil
6 garlic cloves, minced
1 large carrot, chopped
1 cup fresh corn
¼ cup loosely-packed basil leaves
5 ½ cups chicken stock
⅓ cup heavy whipping cream
Sea salt

Method:
1. In a stockpot, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.

2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.

3. In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each with 3/4 teaspoon cream.

View Complete Recipe Index

this week's recipes
home for the holidays

scampagnata!
winter lunch

workshops & events
new classes!

archives

hello!

We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.