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N/A Servings
Makes 6 servings. Difficulty
Medium
Ingredients
2 tablespoons butter 1 tablespoon vegetable oil 4 shallots, finely chopped, or 1/2 cup finely chopped red onion 2 stalks celery, finely chopped 5 lbs. ripe tomatoes (12 medium) 2 teaspoons sugar 1 teaspoon salt 1/2 cup heavy cream white pepper to taste
Directions
Heat butter and oil in large saucepan over medium-high heat. Add shallots and celery and cook about 5 minutes, until softened.
Core tomatoes and coarsely chop. Add to vegetables. Stir in sugar and salt. Cover; reduce heat to low and simmer 15 to 20 minutes.
Remove from heat. Working with 1-1/2 cups at a time, push tomato mixture through a wire strainer, using the back of a large spoon to push pulp through. Discard seeds and skin.
Return tomato purée to pot. Bring to a simmer. Stir in cream and cook just until heated through. Add white pepper to taste. Garnish with fresh basil leaves.
Tips
For a more adult version, add 6 ounce chopped, uncooked shrimp, 2 tablespoons chopped cilantro and 1/4 teaspoon gf hot sauce to 3 cups of soup. Heat gently just until shrimp is cooked through.
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