Is there anything more comforting than a bowl of soup? We don’t think so. Here’s Chef Alexandra Feswick’s at home recipe to warm you right up from the inside out.
Cream of tomato soup
2 tbsp. olive oil
2 tbsp. butter
½ c diced onion
¼ c diced celery
¼ c diced carrot
2 cloves garlic, crushed
1 sprig basil
1 can peeled whole tomatoes
1 ½ c chicken or vegetable stock
½ c 35% cream
In a large pot, sautee onion, celery, carrot + garlic in olive oil + butter until tender.
Add basil, tomatoes + stock and simmer for approx.. 20 minutes
Remove from heat + in batches, puree in a blender until smooth.
Return pureed tomato soup to the pot and slowly mix in the 35% cream.
Return to heat on low [continuous stirring] for approx.. 10 minutes
Season with salt + pepper [adjust with a pinch of sugar if necessary to taste]