Makes About 6 Cups of Cream of Tomato Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
- 2 tablespoon unsalted butter
- 1 yellow onion, diced
- 1 clove garlic, halved
- 1 (28-ounce) can whole, peeled, Italian plum tomatoes
- 2 cups chicken broth
- 1 teaspoon sugar
- 1 bay leaf
- 1/2 cup heavy cream, divided
- salt and freshly ground black pepper to taste
- 1 tablespoon freshly sliced chives
Remove from heat, and take out the bay leaf. Carefully puree the soup in small batches in a blender until very smooth. Return the soup to the saucepan; place over medium-low heat, and bring back to a simmer. Add the cream, reserving 2-3 tablespoons for the garnish, and stir to combine. Season with salt and freshly ground black pepper to taste.
Place the remaining heavy cream in a small mixing bowl and whisk vigorously for 1 minute or until slightly thickened and frothy. Ladle the hot soup into bowl, and drizzle over some of the whipped cream. Garnish with chives and serve immediately.