I had never like tomato soup. Then I learned it didn't have to come from a can and I began to love it. This is one of our family's favorite summertime dishes. I'm hoping that soon I can harvest some of my own tomatoes to make it!
Serve it with some crusty French bread on the side and enjoy!
1 cup chopped onion
About 6 large tomatoes, roughly chopped
1 carrot, cut into small rounds
1 can vegetable broth
3 cloves garlic, chopped
2 large bunches basil chopped into fine ribbons
1 T sugar or honey
salt and pepper
2 T butter
2 T olive oil
1/2 cup whipping cream
fresh grated Parmigiano-Reggiano cheese
Heat oil over medium heat in large stock pot. Saute onions and carrot until onions become translucent. Add garlic and saute for about 1 minute. Stir in chopped tomatoes. Simmer until tomatoes have softened and lost their shape. Stir in basil.
Use an immersion blender until there are no more chunks left. Add vegetable broth and simmer uncovered about 10 minutes. Season with desired amount of salt and pepper. Stir in either sugar or honey and test the soup's acidity. Depending on the tomatoes you use, you may need more or less sugar. Add butter and cream and stir. Ladle into bowls and garnish with fresh grated Parmigiano-Reggiano cheese and a small basil leaf. Serve with your favorite crusty bread and enjoy!