Ronnie's Notes
This recipe involves peeling fresh tomatoes and squeezing out the seeds, so it is a little more involved than most of the other recipes in this book, but it means the soup will be smooth and luxurious. The whipped cream garnish gives the soup a pretty finish and extra rich flavor, but if you’re looking to cut fat from your diet you can substitute yogurt (nonfat is fine).
Instructions
Bring a large pot of water to a boil.
Immerse the tomatoes for , then drain them under cold water.
Peel the tomatoes, remove the stems, and cut the tomatoes in half, crosswise.
Squeeze out the seeds.
Chop the tomatoes and set them aside.
Heat the olive oil and butter in a soup pot over medium heat.
When the butter has melted and looks foamy, add the onion and cook for 2– or until the pieces have softened.
Add the tomatoes, salt, pepper, basil, and oregano.
Cover the pan and cook the vegetables for .
Add about 1/2 cup of the stock to the vegetables and puree the vegetables in a blender or food processor (or use a hand blender).
Return the ingredients to the saucepan.
Stir in the remaining stock and bring the soup to a simmer.
Cook for 5–.
Stir in the cream and heat through.
Serve with a dollop of whipped cream mixed with herbs.
Makes 4 servings.