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    Chef Alexandra Feswick’s Cream of Tomato Soup

    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

    Serves 6

    Ingredients:

    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

     

    Instructions:

    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] 

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