A new favourite. I have adapted this from the Tomato Cream recipe in the Rebar cookbook.
This makes enough for 10-12 servings.
6 cups organic vegetable stock
2 tbsp. olive oil
1 yellow onion, diced
2 tsp. salt
6 garlic cloves, minced
4 bay leaves
1/2 tsp chile flakes
1/2 cup finely chopped fresh basil
2- 28 oz. cans whole tomatoes, drained OR 8 cups ripe tomatoes, peeled, seeded and chopped
1 cup heavy cream
freshly ground pepper
shavings of Parmesan Reggiano for garnish
Heat the vegetable stock and keep warm while preparing the other ingredients. Heat the olive oil in a soup pot over medium heat. Sweat the onions with 1 tsp salt until soft and translucent. Stir in the garlic, bay leaves, chili flakes and half of the chopped basil and saute for 5 more minutes.
Coarsely chop the tomatoes. Add to the pot with the remaining 1 tsp salt and cook for 10 minutes. Add stock to cover and bring to a boil. reduce heat and simmer for 15 minutes.
Remove the bay leaves and discard. Puree the soup in a food processor until smooth. Whisk in the cream and remaining basil and simmer. Season with salt and freshly ground pepper and garnish with shavings of Parmesan before serving.
