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Summer Tomato Soup With Basil Cream

Budget.Gourmet's picture
Summer Tomato Soup With Basil Cream is a perfect appetizer for an elaborate weekday dinner. This tasty dish is my husbands favorite and it is not so difficult to put together. Try this excellent Summer Tomato Soup With Basil Cream recipe at home!
Ingredients
  Unsalted butter 2 Tablespoon
  Shallots/1 medium onion 4 Large, thinly sliced
  Salt 2 Teaspoon (adjust quantity as per taste)
  Ripe tomatoes 3 Pound, peeled, seeded and coarsely chopped (juicy)
  Rich chicken stock 1 Pint
  Milk 1 Pint
  White pepper To Taste
  Heavy cream 1⁄2 Cup (8 tbs), chilled
  Salt 1⁄2 Teaspoon (adjust quantity as per taste)
  Loosely packed fresh basil 1⁄2 Cup (8 tbs), finely chopped
Directions

In a heavy, medium-size saucepan, melt the butter just until it foams.
Add the shallots or onion, and saute them over medium heat just until wilted and very lightly colored, about 7 to 8 minutes.
Stir in the 2 teaspoons of salt and the tomatoes, cover tightly, and simmer until the tomatoes are soft, about 12 minutes.
Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth or, for more texture, pass the mixture through a food mill.
Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper, and heat gently for a few minutes.
Set aside to cool.
If desired, beat the heavy cream in a chilled bowl just until it forms soft peaks.
Stir in the salt and basil.
Otherwise, stir the chopped basil into the soup.
Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl, and place a couple of basil leaves in the center.
To make a decorative design, swirl the cream outward in a circular or sunburst pattern from the center, using the tip of a knife or a spoon handle.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Summer, Gourmet
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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