Creamy Tomato-Basil Soup

Yields about 8 cups

Sweet vine-ripened tomatoes are the key to flavor in this creamy soup. If your tomatoes are not at their peak of sweetness, add ½ teaspoon sugar to the soup.

1

Tbs

olive oil

15

ml

1

med

onion, chopped

6

sprigs

fresh basil

4

lb

ripe red tomatoes, peeled, seeded, and chopped

1.8

kg

4

cups

homemade or low-salt canned chicken stock

1

liter

1½

tsp

salt

7.5

ml

½

tsp

freshly ground black pepper

2.5

ml

1

cup

heavy cream

250

ml

2

tsp

balsamic vinegar

10

ml

½

cup

loosely packed fresh basil leaves

250

ml

In a large soup pot, heat the olive oil over medium-high heat.
Add the onions and cook, stirring occasionally, until softened, about 7 min.
Tie the basil sprigs together with a piece of kitchen twine.
Add the basil, tomatoes, chicken stock, salt, and pepper to the onions.
Bring to a boil over high heat, reduce the heat to medium low and
let simmer until reduced by one-quarter, about 20 min.
Let cool. Remove the basil sprigs.

In a blender, purée the soup in batches until very smooth, at least 3 min.
Strain the soup into a clean pot and bring to a simmer over medium heat.
Remove from the heat; stir in the cream and balsamic vinegar.
Taste and add salt and pepper if needed.
Just before serving, cut the basil leaves into very thin slices.

Ladle the hot soup into bowls and garnish with the fresh basil.

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