Recipe for Hampton Classic Heirloom Tomato Soup.
Makes 20 servings. Prep Time 30 minutes. Cooking Time: 20 minutes
1 large sweet onion, halved and thinly sliced
1/4 cup extra virgin olive oil
6 garlic cloves, minced
12 medium heirloom tomatoes, quartered (about 8 pounds)
1 large carrot, chopped
1 cup fresh corn removed from the cob
1/4 cup loosely packed basil leaves
2 teaspoons sea salt
5-1/2 cups reduced-sodium chicken broth
1/3 cup heavy whipping cream
1. Prepare the tomatoes. With a paring knife, make a small X on the bottom of each tomato. Put the tomatoes individually into a pot of boiling water for 30 to 60 seconds. Remove and plunge into ice water. Remove the skins, core the tomatoes and quarte them.
2. In a stockpot, saute onion in oil until tender. Add garlic; cook 1
minute longer. Add the tomatoes, carrot, corn, basil and salt.
Stir in broth. Bring to a boil. Reduce heat; cover and simmer for
15-20 minutes or until tomatoes are softened, stirring occasionally.
3. In a blender, process soup in batches until smooth. Return all
to pan and heat through. Ladle into bowls; drizzle each with 3/4
teaspoon cream. Yield: 20 servings (5 quarts).