2 T olive oil
2 garlic cloves, minced
1 shallot, diced
1 tsp sugar
salt and pepper to taste
4 c. peeled, chopped fresh tomatoes (including any juice from the tomatoes). I used a combination of beefsteak and roma tomatoes, about 12-14 total. (You could use canned, diced tomatoes instead of fresh).
2 c. chicken stock or chicken broth (you want to use flavorful stock or broth)
1/2 c. heavy cream (you can use milk or half-n-half). I start with 1/2 c. but add more if needed.
* If you like your soup slightly thick, add 2 T cornstarch to 1/3 c cold milk. Mix together and add slowly to the soup. As the soup heats, it will become thicker without changing the flavor.
- Heat olive oil in a large pan. I use my cast iron dutch oven. Add garlic, shallots and sugar. Stir to mix in with the oil. Cook over medium heat until they are translucent or about 10 minutes.
- Add tomatoes and chicken stock. Continue to cook over medium heat until it starts to boil, then simmer for 20-30 minutes. I simmer mine until most of the tomatoes have broken down.
- I take my soup off the heat for about 20-30 minutes to let it cool in the pan.
- Optional: If you do not like the remaining pieces of tomato in your soup, you can use a potato masher, an immersion blender or food processor until you have a smoother texture soup. Then add your soup back to the pan.
- Make sure your soup is lukewarm or it will curdle when you add the cream. (You can also use milk or half-n-half). I judge the amount of cream by the color of the soup. I like mine creamy!
- Place your soup pan back on the heat and heat slowly, stirring occasionally until your soup is hot.
- As an optional garnish I sprinkle chopped basil over my soup and add a slice of fresh mozzarella cheese.
- A helpful hint if your soup was too hot and curdled, you can mix 1 tsp baking soda with about 1/3 cup of milk and add it to your soup to remove the curdles. It will get a little foamy but keep stirring and it will mix in to your soup after a couple of minutes.
~ Simply Tammi