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Tomato Soup with Basil & Parmesan Cream

Source of Recipe

From "Gale Gand's Lunch!" by Gale Gand


List of Ingredients

For the Tomato Soup:
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ 1 medium onion, chopped
â—¦ 3 cloves garlic, sliced
â—¦ 2 pounds ripe heirloom or vine-ripened tomatoes, halved, seeded, and chopped
â—¦ 8 fresh basil leaves, torn into small pieces
â—¦ Leaves from 1 sprig fresh thyme
â—¦ 2 cups tomato juice
â—¦ 1 cup chicken stock
â—¦ Salt and freshly ground black pepper

For the Basil and Parmesan Cream:
â—¦ 1 cup heavy cream
â—¦ 6 fresh basil leaves, chopped
â—¦ ¼ cup freshly grated Parmesan cheese


Recipe

Make the tomato soup:
In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are translucent, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the tomatoes, basil, and thyme and cook for about 10 minutes, until the tomatoes soften and start to exude some of their juices. Add the tomato juice and chicken stock and cook for 30 to 40 minutes more to thicken. Purée the soup with an immersion blender (or let cool for 20 minutes, then purée it in a blender in batches) and season to taste with salt and pepper. (The soup can be chilled or frozen at this point. It will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.)

Make the basil and Parmesan cream:
Place the heavy cream, basil, and Parmesan in a blender and purée them until well combined. Use the cream immediately or refrigerate it in an airtight container until ready to serve, up to 8 hours.

When ready to serve, warm the soup in a saucepan. Ladle the soup into bowls and stir some of the basil and Parmesan cream into each bowl so it shows in swirls on the surface; or pack it all to go with sliced salami or pepperoni and crackers.


Serves 4 to 6