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Tomato: Big Batch Cream of Tomato Soup

Source of Recipe

www.cookbooks.com


List of Ingredients

7 pounds fresh tomatoes (24 large)
6 tablespoons butter
1 large onion, finely chopped
1 leek, well rinsed, trimmed, sliced
1 carrot, chopped
salt and pepper to taste
3 cups chicken stock
1 handful basil leaves, finely chopped
1 small hand marjoram leaves, finely chopped -- (or oregano)
1/2 cup heavy cream


Recipe

Cut away any blemishes from the tomatoes and remove the cores. Working on a deep plate, cut them into large pieces; set them aside. Melt butter in a large, flameproof casserole. Cook onion, leek and carrot for 5 minutes over low heat or until they begin to soften. Add tomatoes, salt, pepper, chicken stock, basil and oregano or marjoram; bring mixture to a boil.

Lower heat; cover casserole and simmer soup gently for 30 minutes, or until tomatoes have collapsed completely and carrots are quite tender. Work soup through the finest blade of a food mill into a clean saucepan, or puree soup in a blender and strain it, pressing the mixture hard against the strainer to push all the pulp through, and leave just tomato skins and seeds behind. Transfer soup to a clean saucepan. Bring soup just to a boil, taste for seasoning. Add more salt and pepper, if necessary; pour in cream. Return soup to a boil; ladle it into serving bowls.