Summer Tomato Soup With Basil Cream
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 4large shallots or 1 medium onion, peeled and thinly sliced
- 2½teaspoons salt, or to taste
- 3pounds juicy, ripe tomatoes, peeled, seeded and coarsely chopped
- 1pint rich chicken stock (see note)
- 1pint milk
- White pepper to taste
- ½cup heavy cream, chilled
- ½cup loosely packed fresh basil leaves, finely chopped
- Small basil leaves, for garnish
Nutritional analysis per serving (6 servings)
263 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 9 grams protein; 1092 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion and saute over medium heat just until wilted and very lightly colored, about seven to eight minutes.
- Step 2
Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft.
- Step 3
Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth. Or pass the mixture through a food mill. Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper and heat gently for a few minutes.
- Step 4
In a chilled bowl, beat the heavy cream just until it forms soft peaks. Stir in the remaining salt and the basil. Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl and place a couple of basil leaves in the center. To make a decorative design, swirl the cream outwards in a circular or sunburst pattern, using the tip of a knife or spoon handle.
- To enrich a canned or weak chicken stock, to three cups of stock add one medium celery stalk, chopped; half of a small onion, chopped; one small carrot, scraped and chopped; a couple of sprigs of parsley, and a couple of black peppercorns. Bring the liquid to a boil, then lower the heat and boil gently until the liquid has reduced to two cups. Strain.
Private Notes
Comments
As it is, this soup is too thin and lacks body. I dissolved some corn flour into the milk but then the texture was somewhat off, not too thick at all but weird. Perhaps I should have used a roux as commenter Chris did. I didn't use stock as I felt it would have covered the fresh taste of tomatoes, so used just water and did not feel the need for more salt because it was ok already. I also skipped the cream and just used some fresh ricotta, whipped with a couple teaspoons of pesto :)
I used 4 lbs of tomatoes, carmalized the pnions, made a roue 1 tbs flour with 1 cup each of chicken broth and milk. Very thick and luscious
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