Few things are more comforting than a bowl of tomato soup. I shudder to think that up until a few years ago, I was ignorant to its bliss. That’s because growing up in a traditional, Spanish speaking, Dominican household, tomato soup fell into the “American food” category that was off limits to my sisters and I. We Dominicans had our own pleasures, which will be a part of me forever. Still to think that as a child I was denied things like tomato soup, mac ‘n cheese, pie and brownies is just crazy.
3 tablespoons extra virgin olive oil
1½ cups chopped red onions (2 onions)
2 carrots, peeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds canned organic tomatoes, chopped
1½ teaspoons sugar
1 tablespoon tomato paste
¼ cup packed chopped fresh basil leaves
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for until very tender, about 12-15 minutes. Add the garlic cook for an additional minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper. Stir well. Bring the soup to a boil and then lower the heat and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
When the tomatoes are very tender remove from the heat and using an immersion blender, blend the soup until smooth. Serve warm.