Here's Preston's Recipe of the Month with ingredients bought from ACME Markets, Official Supermarket of the Preston & Steve Show.
Awesome on cold winter days with a grilled cheese this is one of my favorites to make!!!
3 tablespoons olive oil
1 1/2 cups chopped red onions (about 2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds ripe tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus some extra for garnish
3 cups chicken stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish
• Heat the olive oil in a large, pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it in blender and pour through a strainer into a large bowl or pot , discarding only the dry pulp that's left (leave some in if you prefer it chunky). Reheat the soup over low heat just until hot and serve with basil leaves and/or croutons.