1 onion, chopped
1 tablespoon extra virgin olive oil
2 1/2 pounds plum tomatoes, chopped, or cherry tomatoes
1/2 cup chopped carrot
5 garlic cloves, chopped
3 bay leaves
2 cups chicken stock
1/4 cup dry white wine
2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
Fresh basil, julienned
1. In a medium saute pan over medium heat, saute the onion in the olive oil until translucent, about 5 minutes. Add the tomatoes, carrot, and garlic and saute until the tomatoes are soft and beginning to fall apart, about 10 minutes.
2. Add the bay leaves, chicken stock, white wine, salt, pepper, and sugar. Simmer for 25 to 30 minutes over low to moderate heat.
3. Remove the bay leaves and puree with a hand blender or transfer to a blender and puree. Adjust the seasoning as desired.
4. Serve with a dollop of marscarpone and julienned basil.
Lulu’s RITZ TOMATO SOUP