Sunday, October 2, 2011

Tomato Soup

2 T olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 T brown sugar
12 large tomatoes, chopped
4 sprigs fresh thyme
1 piece parmesan rind, optional
1/4 cup 35-percent cream
2 T butter
salt and pepper
grated parmesan, for serving
chopped fresh chives, for serving

Preparing the soup:
Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and parmesan rind, if using. Cook for about 25 minutes.

Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.

Ladle the soup into bowls and sprinkle with parmesan and chives.

Serves 4 to 6


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