Old-Fashioned Tomato Cream Soup

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Old-Fashioned Tomato Cream Soup

 

2 1/2 pounds ripe red tomatoes, peeled, seeded,

chopped

1 medium onion, studded with 10 whole garlic cloves

1 1/4 cups stock or water

2 tablespoons chopped fresh basil

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground coriander

1/4 teaspoon baking soda

2 teaspoons brown sugar

2 tablespoons flour

2 tablespoons butter, softened

1 1/2 cups heavy whipping cream, heated almost to

boiling

fresh basil leaves, julienned

 

In a large, deep saucepan over medium heat, cook

tomatoes, onion, stock or water, basil, salt, pepper,

nutmeg and coriander for 30 minutes. Let cool a

little, then remove and discard cloves from the

onions.

In batches, puree soup in a blender until smooth.

Return soup to the saucepan and stir in baking soda

and sugar. Blend the flour and butter together to form

a smooth paste. Stir into soup.

Watching carefully, cook soup over a medium-low heat

until thickened, 10 to 15 minutes. Remove saucepan

from heat and slowly stir in warmed cream. Return soup

to heat and continue to warm it, just until it is

piping hot and about to come to a boil. (Don't let it

boil, or it will curdle and truly disappoint you!)

Serve garnished with fresh basil leaves.

Serves 4 to 6.

 

 

 

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