Creamy Summer Tomato Soup
Tomato soup is a year-round staple, but it's at its best when made with ripe summer tomatoes.
- Servings: 4
Source: Martha Stewart Living, September 2001
- 6 tablespoons unsalted butter
- 2 small onions, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 3 pounds ripe summer tomatoes (4 cups chopped)
- 1 teaspoon coarse salt, plus more for seasoning
- 1/4 teaspoon freshly ground pepper, plus more for seasoning
- 1 cup fresh basil leaves, loosely packed
- 1/2 cup heavy cream
Melt butter in a medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are translucent, about 3 minutes. Add wine, tomatoes, salt, and pepper. Cook just until tomatoes are falling apart, about 5 minutes. Stir in basil, and remove from heat.
Let cool slightly. Transfer tomato mixture to a blender, filling the jar no more than halfway; work in batches if necessary. Cover lid with a clean dish towel, and press lid securely in place while blending soup.
Return soup to saucepan. Add cream, and adjust consistency with water if necessary. Season with salt and pepper.