Makes 8 servingsChef's Note: The consistency of the soup may be adjusted to suit your taste. Leave some chunks of tomato, if desired, or continue to purée until the soup is completely smooth.
- 2 tablespoon olive oil
- 1 1/2 cups chopped yellow onion
- 1 tablespoon chopped garlic
- 1 quart vegetable stock
- One 28-oz can plum tomatoes
- 1 cup heavy cream
- Kosher salt, as needed
- Ground white pepper, as needed
- Basil chiffonade, as needed
- Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook until the onions are translucent, 5 to 7 minutes.
- Add the stock, chopped basil, and tomatoes, reserving a little bit of the juice from the tomatoes. Simmer until the onions and tomatoes are completely tender, about 20 minutes.
- Meanwhile, in a small saucepan over medium-high heat, bring the cream to a boil. Reduce the heat to medium and simmer until the cream has reduced by half, about 20 minutes. Set aside.
- Purée the soup using an immersion blender, or in batches using a blender or food processor.
- Strain through a fine mesh sieve.
- Return the puréed soup to the pot, if necessary, bring to a gentle simmer over medium-low heat, and stir in the reduced cream. If necessary, thin the soup with the reserved tomato juice. Season with salt and white pepper. Serve immediately, garnished with the basil.
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