Description
If you don't want to make many gallons of this soup, here's a version scaled down for the home cook, adapted from serious eats.
I use mexican crema instead of cream, tempered with a bit of the hot soup before adding.
Make sure to use dried basil, it won't work well at all with fresh because of the cooking time.
Although this allegedly makes 4 servings, i got 6 generous bowls of soup.
Ingredients
- Olive Oil
- Carrots
- Onion
- Dried Basil
- Plum Tomatoes
- Chicken Stock
- Heavy Cream
- Salt And Pepper
Instructions
- In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering
- Add carrot and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more
- Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30 to 45 minutes
- Allow the soup to cool somewhat, then pure until smooth in a blender or food processor or using an immersion blender
- Strain the pure before returning to the pot for a smoother texture
- Add cream or tempered crema little by little over over low heat until desired texture is reached
- Do not boil it! season to taste with salt and pepper, and serve warm