Ingredients
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3 lbs (1.3 kg) TomatoesI use plum or vine-ripe tomatoes
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1 Red OnionSometimes I throw in a white one as well
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3 cups Chicken Stockor vegetable stock
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1 tsp Olive Oil
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2 Carrots
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1 Red Chili Pepper
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2 large bunches (1 cup) Fresh Basil Leaves
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1 bunch (1/4 cup) Fresh Parsely
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2 Tbsp Sugar
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1 tsp Salt
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1/4 cup Cream
Directions
Steps
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1
Done
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Special EquipmentImmersion blender or blender that is heat-resistant. |
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2
Done
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Put the chicken stock in a pot on the stove on medium heat. Add the olive oil. (Olive oil allows the body to absorb the vitamins and also adds flavor). Peel and dice the onions. Add to the stock. Peel and slice the carrots, then add to the stock. Cut the tomatoes. Remove the seeds and add to the stock. (Some say you should boil and peel the tomatoes first, but I have found that when pureeing it, it does not make a difference - it gives it a certain rustic texture which I like. Dice the chili pepper - for less heat make sure to remove the seeds. (I made this with the seeds from my chili peppers from the garden and my lips were on fire! You can also omit the chili pepper if you do not want it to be spicy.) Add to the stock. Throw in the basil and parsley. Add the sugar and salt. Simmer for 20 minutes. |
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3
Done
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Purée the soup with an immersion blender, or transfer to a blender, then return to the pot. |
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4
Done
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Add the cream and stir. Serve with noodles or a crunchy French baguette. |
