HEIRLOOM TOMATO SOUP

Heirloom Tomato Soup image

During the late summer months, I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. -Kimberly Danek Pinkson, San Anselmo, California

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 20 servings (5 quarts).

Number Of Ingredients 10

Ingredients

1 large sweet onion, halved and thinly sliced
1/4 cup extra virgin olive oil
6 garlic cloves, minced
12 medium heirloom tomatoes, quartered (about 8 pounds)
1 large carrot, chopped
1 cup fresh corn
1/4 cup loosely packed basil leaves
2 teaspoons sea salt
5-1/2 cups reduced-sodium chicken broth
1/3 cup heavy whipping cream

Steps:

In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt., Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.

Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 356mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges