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Creole Tomato Soup

Posted under Soups

Recipe by chef Peter Sclafani, Ruffino's Restaurant

Ingredients

  • 2 Tablespoons olive oil
  • 1 cups onions, chopped
  • 1 Tablespoon garlic, minced
  • 8 cups Creole Tomatoes, peeled, seeded, & chopped
  • 1 Tablespoon tomato paste (optional)
  • 2 cups chicken stock
  • 1 teaspoon thyme, chopped
  • 1 teaspoon oregano, dried
  • 1 bay leaf
  • 1 Tablespoon sugar
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ¼ cup basil, chiffonade
  • 1 cup heavy cream

In a large stockpot, heat the oil over medium-high heat. Add the onions and cook for 5 minutes until soft.  Add the garlic and cook for one more minute.  Stir in the tomatoes, tomato paste if using, and chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.  Puree with a hand blender if desired.  Stir in the thyme, oregano, bay leaf, sugar, salt and peppers.  Simmer for 5 minutes.  Add the heavy cream and basil. Taste for seasoning.

Serves 12