Cream of Fresh Tomato Soup

Ingredients · for 5 (scales to your household)

• 3 tablespoons Good olive oil $0.55
• 1 1/2 cups Red onions $1.34
• 2 Carrots, unpeeled and chopped $0.35
• 1 tablespoon Garlic $0.05
• 4 pounds Vine-ripened tomatoes, coarsely chopped $8.71
• 1 1/2 teaspoons Sugar $0.01
• 1 tablespoon Tomato paste $0.12
• 1/4 cup Packed chopped fresh basil leaves $1.41
• 3 cups Chicken stock, preferably homemade $1.58
• 1 tablespoon Kosher salt $0.15
• 2 teaspoons Ground black pepper $0.28
• 3/4 cup Heavy cream $1.80
• 1/2 cup Croutons $0.58

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
2. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Per serving