Cream of tomato soup made from Black Krims.
4 tbsp. olive oil
2 cups chopped red or yellow onion (1 large)
3 medium carrots, peeled and chopped
2 tbsp. minced garlic (about 6 cloves)
8-10 lbs. tomatoes (10-12 medium-large), coarsely chopped
2-3 tbsp. sugar, to taste
1 tbsp. tomato paste
7 cups water
2 1/2 tbsp. kosher salt
2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. shredded parmesan cheese
1/2 cup chopped fresh basil
2/3 cup heavy cream
Shredded parmesan cheese
Fresh julienned basil
Red pepper flakes
1. Heat olive oil in a medium stock pot over medium heat. Add onions & carrots and sauté about 15 minutes or until very tender. Add garlic and cook 1 minute.
2. Add all remaining ingredients except for the heavy cream and garnishes. Bring to a boil over medium-high heat, then lower heat and simmer uncovered for about 1 hour or until the veggies are very tender.
3. Stir in the heavy cream. Process the soup through a food mill or blend with an immersion blender or in a food processor. Reheat the soup over low heat, then ladle into serving bowls and top with croutons and other garnishes, as desired. Also great with a classic grilled cheese sandwich.
Black Krims are also great for this recipe. Very similar to Brandywines in taste but more prolific in the garden.