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Soup: Italian Cream Of Tomato Soup




Source of Recipe


cd kitchen


List of Ingredients




4 tablespoons butter
1 large onion, chopped
2 1/2 cups vegetable stock
2 pounds Italian plum tomatoes,skinned-roughly chop
pinch of baking soda
2 cups dried fusilli
1 tablespoon sugar
3/4 cup heavy cream
salt and pepper
fresh basil leaves, to garnish
deep fried croutons, to serve


Recipe



Melt the butter in a large saucepan, add the onion and saute for 3 minutes. Add 1-1/4 cups of the vegetable stock to the saucepan, with the chopped tomatoes and baking soda.

Bring the soup to a boil and simmer for 20 minutes.
Remove the pan from the heat and set aside to cool slightly. Puree the soup in a blender or food processor and pour through a fine strainer back into the saucepan.

Add the remaining vegetable stock and the fusilli to the pan and season to taste.

Add the sugar to the pan, and bring to a boil, then lower the heat and simmer for about 15 minutes.

Pour the soup into a warm tureen, swirl the heavy cream around the surface of the soup and garnish with fresh basil leaves. Serve immediately with croutons.

SERVES 4