Tomato Soup

I have had a favorite tomato soup recipe for a couple or years now. It is delicious, warm, and comforting. My favorite tomato soup is Tyler Florance's Ultimate Roasted Tomato Soup. It roasts the tomatoes in the oven which leaves a wonderful and homey taste. This is not Tyler's recipe. This is Jamie Oliver's recipe. I found it while going though a stack of recipes. And you know what? Tyler has some competition.

Yes, Tyler roasts... but Jamie's is a tad easier--and his is full of vegetables. It is thicker with a little bit of carrot, onion, garlic, and chunks of tomato to bite into. Yes... tomato soup should be smooth like Campell's, but trust me chunks add flavor and filling.

Jamie Oliver's Tomato Soup

* like always I have adapted somethings to make it easier

The recipe says it serves 4, but it made much more for me. Like 7-8. This is a good thing though because soup is the prefect thing to reheat for lunch and nights you are too lazy to make anything else. 

Ingredients

1 onion, finely chopped

1 clove of garlic, finely chopped

1 carrot, coarsley gratted--- I put a hand ful of baby carrots in the food processor

Handful of fresh basil leaves

olive oil

6 Tablespoons of heavy cream

1 teaspoon red wine vinegar

2 egg yolks

2lbs canned diced tomatoes

5 cups of chicken broth

salt and pepper

Directions

Put onion, garlic, carrot, and basil stalks into a large pot with olive oil. Cover the pan, and simmer gently for 20 minutes without coloring.

In another bowl whisk together cream, vinegar, and egg yolks. Set aside.

Once the vegetables are soft add the tomatoes and stock. Simmer with the lid on for 20 minutes.

At this point puree the soup with either a handheld blender of a food processor. Once the soup has been pureed pour it back in the pan and bring it back to a simmer. Season with salt and pepper.

Just before serving , add the egg and cream mixture. This will give the soup a shine and silky texture.