CLINTON KELLY'S CREAM OF TOMATO SOUP

Clinton Kelly's Cream of Tomato Soup image

Provided by Kerena

Categories Vegetable

Time 1h5m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 9

Previous Next

2 (28 ounce) cans san marzano tomatoes (whole and peeled)
1 large white onion (sliced thinly)
8 garlic cloves (peeled and smashed)
olive oil
salt and pepper
3 cups chicken stock
4 sprigs fresh thyme (leaves picked)
3/4 cup heavy cream
1/2 cup basil leaves, picked

Steps:

Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper.
Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
Pour into bowls and top with a thin strips of fresh basil.

Nutrition Facts : Calories 208.4, Fat 12.9, SaturatedFat 7.3, Cholesterol 44.4, Sodium 563.3, Carbohydrate 19.5, Fiber 3.3, Sugar 9.3, Protein 6.5