Smooth, earthy and packed with flavor, this recipe is definitely a keeper!
Provided by Francine Lizotte
Categories Other Soups
Time 45m
Number Of Ingredients 15
Steps:
- 1. Cut the blanched tomatoes in half and then half again; set aside.
- 2. In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute. Add the blanched tomatoes, sugar and chicken broth. Stir well and bring to a boil and reduce heat to medium. Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper.
- 3. Stir and gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon.
- 4. When time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender). Add heavy cream and stir; taste and adjust if needed. Process again with blender until the soup is perfectly smooth. Makes 6 servings
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yxheszaT0bk
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