Rich and Creamy Tomato Soup

Try to resist this creamy tomato soup bubbling away on the stove top … It is full of ripe tomatoes, red wine, and a touch of balsamic vinegar



34 TB olive oil

4 chopped shallots

4 medium carrots, thinly sliced

3 medium cloves of garlic minced

3  14.5oz cans of diced tomatoes ( may use seasoned variety if desired )

45 pounds of vine ripened tomatoes – chopped

1 cup red wine

2 TB balsamic vinegar

2 TB sugar

4 oz tomato paste

2 cartons of chicken stock

3 tsp salt ( more to taste if desired )

2 tsp white pepper

1 cup whipping cream

9 basil leaves chopped

5 sprigs of fresh thyme stripped


Combine the olive oil, shallots, and carrots in a large soup pot or dutch oven over medium low heat.

Cook for 5-7 minutes until tender

Add garlic and cook for another 1-2 minutes being careful to continue to stir so the garlic does not burn

Add the canned and fresh tomatoes, red wine, balsamic vinegar, sugar, tomato paste, chicken stock, salt, pepper, basil and thyme

Raise the heat to medium high and bring the soup to a boil – stirring occasionally

Lower the heat and simmer uncovered for 1 hour minimum

Add the whipping cream – bring back to simmer

If desired, puree the soup with an immersion blender, or regular blender

If ultra smooth consistency is desired, pour the soup through a sieve

Serve with grilled cheese and fresh basil garnish