I call this the Summer Tomato Soup but quite honestly I enjoy this every season! The reason why it is especially good in the summer is because I use the tomatoes from the garden...it just doesn't get fresher than that! A great tip to extend those summer tomatoes is to simply freeze them whole in a plastic food storage bag and use them to brighten those cold days!
- 8 garlic cloves crushed
- 1 large white onion minced
- 1 sprig of rosemary
- 1/3 cup of extra virgin olive oil (additional for garnish)
- 1 teaspoon granulated sugar
- 15 large vine ripe tomatoes quartered (or canned whole tomatoes of your choice)
- 15 fresh basil leaves
- 1/2 cup parmesan cheese
- 1 litre chicken stock
- 1/4 cup 35% cooking cream
In a large pot on high heat, saute the onions and rosemary in the olive oil, cook for 2 minutes. Add in the garlic and cook for an additional 2 minutes. Add the tomatoes and allow to cook until the tomatoes have broken apart or 10 minutes. Add in 1 litre of chicken stock or enough to cover the tomatoes and add in the sugar, allow to simmer for 20 to 30 minutes. Turn off the heat and cool.Once cooled, place the mixture into a food processor and mix until smooth. On medium to high heat place back into the pot, and add in the cream, cheese, and salt and pepper to taste. Tear the basil leaves and stir in. Once it is warmed you are ready to serve!
To serve place the soup in a soup bowl garnish with my Crispy Herb Croutons, a drizzle of extra virgin olive oil and some extra black pepper.