Another awesome tomato soup.
This one is chunky, which I'm usually not a huge fan of but when the tomatoes are in season, you really want to let their lovely texture shine.
Combining the red and yellow tomatoes gives this soup a beautiful, Autumn color.
Still not my favorite, but another close one!
Serve with a huge chunk of crusty bread and a nice glass of white wine.
Chunky Heirloom Tomato Soup
From Soup of the Day.
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
3 red heirloom tomatoes, chopped
3 yellow heirloom tomatoes, chopped
2 cups chicken stock
2 teaspoons sugar
1/2 cup heavy cream
1/3 cup chopped fresh basil
Salt and freshly ground black pepper
In a large, heavy pot, warm the oil over medium heat. Add the onion, garlic, and carrots and saute until soft, about 5 minutes. Add the tomatoes, stock, and sugar, and bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove from heat and let cool slightly.
Meanwhile, combine cream and basil in a blender and puree until smooth. Let sit while soup is simmering.
Puree half the soup, return to pot, and add basil cream. Season with salt and pepper to taste and enjoy!