Cream Of Fresh Tomato Soup

Whenever it rains and the wind hauls like crazy, I crave a big bowl of hot soup. I love to serve it with grilled panini sandwiches, salads or my world famous Turkish meat pie. Since this weather has not been the best, I suggest you, you should cozy up at home with a bowl of soup.

Cream Of Fresh Tomato Soup,

adjusted & adapted by Ina Garten

1/4 cup chopped pancetta bacon

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
3 - 4 carrots, unpeeled and chopped

2 celery sticks, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (10-12)
1 1/2 teaspoons sugar

2 cubes chicken bouillon
1 tablespoon tomato paste
1/4 cup packed chopped fresh cilantro & green onions

3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup milk or heavy cream

Step 1:
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.

Step 2:

Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, cilantro/green onions, chicken stock, chicken bouillon, salt, and pepper and stir well.

Step 3:

Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Step 4:
Add the cream to the soup and process it with a hand immersion blender.

Serve & Enjoy !