![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/06\/Fresh-Heirloom-Tomato-Soup-with-Cream-1024x569.jpg\")
<\/p>\nFresh Heirloom Tomato Soup with Cream<\/p>\n
<\/p>\n
Good tasting extra virgin olive oil<\/p>\n
3 medium onions, chopped<\/p>\n
Salt and freshly ground black pepper<\/p>\n
4 large cloves garlic, minced<\/p>\n
Pinch hot red pepper flakes<\/p>\n
1 generous T. tomato paste<\/p>\n
2-1\/2 to 3 C. chicken broth (homemade preferred, but low sodium canned works, too)<\/p>\n
Big handful fresh basil leaves, torn<\/p>\n
15 medium or 10 large delicious ripe tomatoes, cored and coarsely chopped (do capture their juices for the soup)<\/p>\n
1 C. heavy cream (for serving)<\/p>\n
Crusty bread with herb butter, for serving, optional<\/p>\n
<\/p>\n
Generously film the bottom of a 12-quart pot with olive oil. Set over medium high heat.\u00c2\u00a0 When warm, add onions and about 1\/4 tsp.\u00c2\u00a0 each salt and pepper. Cook, stirring occasionally, until onions start to color. Stir in the garlic, red pepper, and tomato paste. Cook 1 minute. Add broth, basil, and tomatoes. Bring to a lively simmer, cover the pot, and cook 15 to 20 minutes, or until tomatoes are softened and soup tastes fresh, but mellow. Adjust seasonings to taste. Once soup has cooled, puree two-thirds in a blender or food processor. Rewarm or serve close to room temperature. The all-important finish is stirring a generous T. of cream into each bowl.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fresh Heirloom Tomato Soup with Cream Good tasting extra virgin olive oil 3 medium onions, chopped Salt and freshly ground black pepper 4 large cloves garlic, minced Pinch hot red pepper flakes 1 generous T. tomato paste 2-1\/2 to 3 C. chicken broth (homemade preferred, but low sodium canned works, too) Big handful fresh basil leaves, torn 15 medium or 10 large delicious ripe tomatoes, cored and coarsely chopped (do capture their juices for the soup) 1 C. heavy cream…<\/p>\n