Homemade Creamy Tomato Soup

Photo: Arielle

Ingredients

1 tablespoon oil

1 onion, chopped

1 garlic clove, minced

2 pounds ripe tomatoes (please use fresh not canned, your body and taste buds will thank you)

1 cup vegetable stock

2 tablespoons tomato paste

1 teaspoon sugar

1 cup heavy cream

Preparation

Begin by skinning and seeding your tomatoes. This is achieved by bringing water to a boil and scoring your tomatoes by lightly cutting a cross on both ends. Submerge tomatoes in boiling water for 30 seconds and transfer to a bowl of cold water. Peel off the skin, cut then ends off, then cut in half and remove the seeds.

Heat oil in large pot and cook onions for 3 minutes. Add garlic and cook for another minute. Then add tomato and cook until soft, or about 5 minutes. Stir in the stock, bring to a boil and then reduce to a simmer for 10 minutes.

Remove from heat and cool slightly. Transfer to a food processor in small batches or use an immersion blender to blend until smooth. Add sugar and tomato paste and bring to a boil. Reduce heat. While stirring continuously slowly add cream. Allow to mix and heat but not to boil. Season to taste with salt and pepper.