Fresh Tomato and Basil Soup

Posted by Amy

The sun made a welcome appearance over the past weekend in my part of
the country, and the temperature climbed to almost above freezing. It is
starting to feel like winter is on the way out, and I can't wait! Though
it will be several months before I start making main-course salads
again, there is no reason why I can't splurge a bit and enjoy a few rich
vegetable dishes cooked from scratch. Though we often turn to dense root
vegetables like potatoes and carrots in the cold months, you'll find
this tomato soup satisfying and warming. For a really fresh-tasting meal
pair it with some grilled asparagus, fried mushrooms, and garlic bread.

Fresh Tomato and Basil Soup

1 Tbsp olive oil
2 Tbsp butter
1 onion, finely chopped
2 lbs plum tomatoes, roughly chopped
1 clove garlic, chopped
3 cups stock; chicken or vegetable
1/2 cup dry white wine
4 pieces sun-dried tomato, oil-packed
2 Tbsp fresh basil, shredded
2/3 cup heavy cream
Salt and pepper

Heat the oil and butter in a large saucepan until foaming. Add the onion
and cook gently for about five minutes; stir frequently until soft but
not brown.

Stir in chopped tomatoes and garlic. In a blender, blend the sun-dried
tomatoes with just enough water to make a paste. Add the stock, wine,
and sun-dried tomato paste to pot. Season with salt and pepper to taste.
Bring to a boil then lower the heat; simmer gently for 20 minutes. Stir
occasionally to prevent the tomatoes from sticking to the pan.

Move all contents of the pot into a blender, add the shredded basil, and
blend well. Return to the pot by pressing through a fine wire sieve;
this will remove all the skins and chunks and leave just a velvety
smooth soup.

Add the heavy cream to the soup in the pot and heat through. Stir well.
Do not let the mixture boil. Add more stock if the soup is too thick.
Pour into heated bowls and garnish with extra basil leaves. Serve
immediately.

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