Tomato Soup
, Serves 6
A creamy Dutch-oven tomato soup built on slowly browned onion and garlic, simmered with canned tomatoes and finished with cream and basil.
| 45 ml extra-virgin olive oil | Melt oil & butter, medium heat | Cook onion until soft, 8 min | Add garlic, cook 5 min | Add tomatoes & stock | Stir in sugar & pepper | Boil, then simmer 30 min | Blend with immersion blender, salt | Stir in cream | Serve topped with basil |
| 30 g unsalted butter | |||||||||
| 1 yellow onion, chopped | |||||||||
| 6 garlic cloves, minced | |||||||||
| 2 (794 g) cans whole peeled tomatoes | |||||||||
| 720 ml water or chicken stock | |||||||||
| 12 g granulated sugar | |||||||||
| 1/2 teaspoon ground black pepper | |||||||||
| salt, to taste | |||||||||
| 180 ml heavy cream | |||||||||
| fresh basil, chopped |
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