- 1 tbs oil
- 1/2 onion, chopped
- 1 shallot, chopped
- 2 tbs minced garlic
- 3 1/2 lbs tomatoes, i used fresh on the vine
- 4 1/2 cups water
- 1 tsp salt and pepper
- 3 tsp granulated chicken bouillon
- 2 tbs balsamic vinegar
- 1 tsp crushed chilie flakes
- 3/4 cup fresh chopped basil
- 1/2 cup shredded parmesan
- 1 cup heavy cream
- 3 tbs cornstarch
Blanch whole tomatoes to peel off the skin. Cut in half and remove the seeds. Then chop.
Meanwhile heat oil in a large soup pot. Add onions and shallots. Saute until onions start to caramelize. Add garlic and sauté one more minute.
Add the rest of the ingredients to the pot except cheese, cream, and cornstarch. Bring to a boil and reduce to a simmer for about a half hour. Stir often.
With a stick blender, blend everything in the pot until it has a smooth texture. Return to heat and return to a simmer.
Add cheese and mix well. Mix together the cornstarch and cold cream
Turn heat up to medium. Get thd ip boiling fairly well. Slowly whisk in cream and starch until smooth.
Add soup to a bowl. You can decorate it by drizzling more cream in any pattern. Add basil leaves for garnish. Serve immediately. Enjoy
Source: Read Full Article