This is VERY delicious, wonderful comfort food on an early Fall day! I don't have a food mill, so used an immersion blender and then a colander for straining. I suppose a blender or food processor would work as well, using a colander for straining. This freezes well,(without adding the cream), thawed it out, heated, then added the cream. This is adapted from Barefoot Contessa, Back To Basics, I love Ina Garten! Hope you enjoy.

Ingredients

5 serv.

olive oil↗3 tablespoons
chopped red onions1 1⁄2 cups
(2 onions)
carrots, unpeeled and chopped↗2
minced garlic1 tablespoon
(3 cloves)
vine-ripened tomatoes, coarsely chopped↗4 lbs
(5 large)
sugar↗1 teaspoon
tomato paste↗1 tablespoon
packed chopped fresh basil leaf↗1⁄4 cup
plus julienned basil leaves, for garnish
chicken stock↗3 cups
preferably homemade
kosher salt↗1 tablespoon
fresh ground black pepper↗1 teaspoon
heavy cream or 3/4 cup half-and-half↗3⁄4 cup
crouton↗
for garnish

Step-by-step instructions

1
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
2
Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
3
Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
4
Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
5
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left.
6
Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Source: food.com

Original recipe ↗

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