An easy to make delicious summer soup packed full of tomato goodness.
2 pounds heirloom tomatoes peeled and seeded¹
2 T butter
1 T olive oil
1 medium sweet onion diced
3 cloves garlic minced
1 t sugar
1 T salt
1/4 C packed rough chopped basil
1 jalapeno diced
1 t tomato paste
2 C chicken or vegetable broth
3/4 C cream or half and half
Heat butter and olive oil into a 2 3/4 quart or size 20 Le Creuset® until melted. Add onions and saute until tender or about 10-15 minutes.
Add garlic and jalapeño and saute until fragrant.
Add tomatoes, sugar, basil, salt, broth and stir. Bring ingredients to boil than simmer for about 30 minutes.
Remove from heat and puree using immersion blender.
Serve with cream on the side.
1 I blanch the tomatoes in boiling water for about a minute or two. Pull them out using slotted spoon and immerse in iced water. Peel and then cut tomatoes in half to deseed. I used heirloom tomatoes but any fresh tomatoes will yield similar results.