Argh, I really wish I had a Vitamix. I can never get my soups creamy enough. In any case, this soup was tasty! I served it with the obligatory grilled cheese.
Cream of Tomato Soup
time needed: 30 min.
2 tbsp light olive oil
1 small onion, peeled and cut into chunks
4 garlic cloves, minced
1 tsp crushed red chili flakes
1/2 cup red wine, good quality
2 lb fresh assorted tomatoes, cut into chunks
2 1/2 cups cream, heavy whipping
16 leaves fresh basil
salt and pepper, to taste
Over medium-low heat, place a soup pot. Add olive oil.
Sweat your onions and garlic, for about 5 minutes. Add the chili flakes and a small amount of salt and pepper, then cook until translucent.
Add the wine and bring to a simmer.
Add the tomatoes. Season with a little salt and pepper. Bring to a simmer and allow to cook, for about 15 minutes.
Add the cream and heat until JUST before it boils. It should be hot, but before it begins to simmer, remove it from the heat.
Puree the soup in a blender. While the soup is pureeing, add your fresh basil leaves. Adjust seasoning.
Optional Step: For a smoother soup, you can strain the soup base through a fine mesh sieve.
Garnish and serve!