Ingredients
Scale
- About 2 lb. fresh sweet garden tomatoes
- 1 sweet onion, peeled & cut into large chunks
- 1 – 3 cloves garlic, peeled
- 2 Tablespoons butter
- 1 Tablespoon extra virgin olive oil (even better if using olive oil from marinated cheese)
- 1 cup chicken or vegetable broth
- 1 bay leaf
- 1 cup heavy whipping cream
- 1/2 cup sherry
- 1/2 – 1 teaspoon smoked paprika
- 1/2 teaspoon bacon salt (or smoked salt)
- 1 – 2 oz. marinated feta cheese (recipe here)
- About 10 – 12 large basil leaves
For the top: a few drips of heavy cream, extra virgin olive oil, fresh basil leaves
Instructions
- Heat a pot of water to boiling. Using tongs, gently add the tomatoes, a few at a time, and allow them to bathe in the water for 30 – 60 seconds or so before removing them with tongs to a clean kitchen towel. Let the tomatoes rest briefly to cool, then pull the peels off and cut out the core.
- In a mini food processor, chop the onion and garlic. Heat a medium saucepan over medium heat and add the butter and olive oil. Once the butter is melted and bubbly, add the onion and garlic and saute until the onion is soft and fragrant. Add the broth, tomatoes and bay leaf. Cover and let cook for 20 – 30 minutes or until the tomatoes have broken down. Remove from heat and let cool for a little bit, pulling out the bay leaf.
- Pour the tomato mixture into a blender with the rest of the soup ingredients. Blend until smooth. Pour back into the pot and heat just until hot (do not boil). Serve hot, topped with a few drips of cream, olive oil and a fresh basil leaf or two.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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