TOMATO SOUP

Tomato Soup image

Provided by Robert Irvine : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 11

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Ingredients

1/4 cup grapeseed oil
8 ounces yellow onion, minced
4 ounces carrot, minced
4 ounces celery, minced
1/4 cup chopped garlic
1 teaspoon dried thyme
3 quarts canned whole tomatoes (with the liquid)
2 cups tomato puree
2 cups heavy cream
1/4 cup chopped fresh basil
Kosher salt and white pepper

Steps:

Heat the grapeseed oil in a pot over medium heat. Add the onions, carrots, celery and garlic, and sweat for 5 to 8 minutes. Add the thyme and saute for 1 to 2 minutes.
Add the whole tomatoes and tomato puree. Crush the tomatoes with a whisk as you stir the soup. Bring the soup up to a simmer, reduce the heat to medium-low and cook for 15 to 20 minutes.
Add the heavy cream and basil, and puree the soup using an immersion blender. Bring back up to a simmer and cook for another 5 to 10 minutes. Season with salt and pepper.

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