We’re always looking for ways to use up fresh tomatoes from our garden when we get overwhelmed. This will make 2 generous portions to go alongside a fine grilled cheese.
Ingredients
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 1/2 pounds of garden fresh tomatoes
- 1 cup chicken broth
- 1/2 tsp dried basil
- 1/2 cup heavy cream
- 1 Tbsp brown sugar
- 1/2 tsp salt
Directions
- Remove core of tomatoes with a pointed knife and cut into quarters.
- In a Dutch oven or large pot, heat the oil and add the onion. Cook until soft, about 5 minutes. Add the garlic and cook 30 seconds.
- Add the tomatoes, broth, and basil. Bring to a boil then turn down to a simmer. Simmer for 25 minutes, stirring occasionally.
- Add the soup to a blender then puree until smooth, about 2 minutes.
- Pour the soup back into the pot and bring to a simmer. Cook an additional 10 minutes or until desired thickness.
- Stir in the cream, brown sugar, and salt.
