Ingredients

  • 1/4 cup loosely packed basil leaves
  • 1 large carrot, chopped
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh corn
  • 6 garlic cloves, minced
  • 1/3 cup heavy whipping cream
  • 12 medium heirloom tomatoes, quartered (about 8 pounds)
  • 5-1/2 cups reduced-sodium chicken broth
  • 2 teaspoons sea salt
  • 1 large sweet onion, halved and thinly sliced

Ready In 50 Minutes

Servings: 20

Cooking Instructions

Step 1

  • In a stockpot, saute onion in oil until tender.
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Step 2

  • Add garlic; cook 1 minute longer.
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  • Length: 1 minutes

Step 3

  • Add the tomatoes, carrot, corn, basil and salt.
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Step 4

  • Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
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  • Length: 20 minutes

Step 5

  • In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each with 3/4 teaspoon cream.
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