Creamy Tomato-Basil Soup (Recipe)

Creamy Tomato-Basil Soup

1 Tbs. olive oil

1 medium onion, chopped

6 large sprigs fresh basil, plus small sprigs or leaves for garnish

4 lb. ripe red tomatoes, peeled, seeded, and chopped

1 quart homemade or lower-salt chicken broth kosher salt and freshly ground black pepper

1 cup heavy cream

2 tsp. balsamic vinegar

1. In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Tie the basil sprigs together with a piece of kitchen twine. Add the large basil sprigs, tomatoes, chicken broth, 11 tsp. salt, and 1 tsp. pepper to the onions. Bring to a boil over high heat, reduce the heat to medium low, and let simmer until reduced by one-quarter, about 20 minutes. Let cool. Remove the basil sprigs.

2. In a blender, purée the soup in batches until very smooth, at least 3 minutes. Strain the soup through a fine sieve into a clean pot and bring to a simmer over medium heat. Remove from the heat; stir in the cream and balsamic vinegar. Taste and add salt and pepper if needed. Ladle the hot soup into bowls and garnish with the small sprigs or leaves of basil.


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