4 cloves of Garlic – 2 minced, 2 whole
1 small onion minced
2 Tbs. Extra Virgin Olive Oil
1 28oz. can San Marzano Tomatoes (usually come as whole tomatoes)
1 28oz. can Fire Roasted Tomatoes (any cut is fine I used diced)
3/4 cup packed fresh basil
1 Cup Dry Sherry
1 cup heavy whipping cream
Kosher Salt and Fresh ground Black Pepper to taste
In a medium pot heat 2 tbs. of extra virgin olive oil over medium high heat adding the two whole garlic cloves. Mince the onion and two additional cloves of garlic in a food processor. Add to pot and cook until onions are slightly golden. Meanwhile place the San Marzano Tomatoes and the fresh basil in the food processor and pulse until it is all finely chopped. When onions are cooked, discard the two whole garlic cloves and add the tomato and basil mixture and the can of Fire Roasted tomatoes. Bring to a simmer for about 20 minutes. Add the Dry Sherry and simmer and additional 10 to 20 minutes. Remove from heat and use an immersion blender to puree the soup to a desired consistency. Slowly stir in the whipping cream. Add salt and pepper to taste. Serve.
Great Variations to this soup:
During the cooking processes add 1 or 2 chopped chipotle peppers for a smoky, spicy flavor.
Serve with herbed croutons and a sprinkle of Parmesan cheese.
For a kid friendly version float cheese nips or goldfish crackers in the soup and serve with grilled cheese sandwiches.
After chilling add 1 cup of your favorite spicy salsa (leave it chunky) and serve cold with croutons and a hard boiled egg like a traditional Spanish Gazpacho.
Note: Recipe and Photos are copyrighted to Julie Kohl: Willow Tree Creek Studios. If using either the recipe or the photo in another application please give credit along with a link back to this site.