Cream of Fresh Tomato Soup

This is my adaptation of Ina Garten’s tomato soup recipe.  It’s simple, quick, and a must when the garden is overflowing with ripe tomatoes.

• 2 T. olive oil
• 1 C. white onion, chopped
• 1 C. peeled chopped carrots
• 2 cloves garlic, minced
• 6 medium-sized tomatoes
• 1 1/2 t. sugar
• 1 T. tomato paste
• 1/2 C. fresh basil, plus more for garnish
• 3 C. chicken stock
• 2 t. Kosher salt
• 1 t. black pepper
• 3/4 C. heavy cream
• 6 slices of french bread
• 6 slices of Swiss cheese

Heat the olive oil in a Dutch oven over medium heat.  Add the onions and carrots and saute for one minute.  Cover the pot and reduce the heat to medium-low.  Let the vegetables sweat for ten minutes.  Remove the lid and add the garlic.  Stir and cook for one minute.  Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper.  Stir to combine and increase the heat to medium.  Simmer, uncovered, for about 30 minutes.  Add the cream.  Use a blender or immersion blender to puree the soup.  Keep the soup hot on a low temperature.  Heat the broiler.  Brush your french bread slices with a little olive oil and place a slice of cheese on each bread slice.  Place the bread and cheese on a baking sheet and broil until the bread is toasted and the cheese is melted and bubbly, about two minutes.  Serve the soup with the toast floating on top and a little fresh basil garnish.

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