This recipe is featured in our April / May 2014 Food + Entertaining article, Farm-to-Table: A Southern Tradition. Read the full post to see a great interview with the head chef of Rooster’s and discover a few fabulous recipes!
Tomato SoupCourse: Soups
1 ounce garlic cloves
6 ounces carrots, chopped
8 ounces onions, chopped
“4 ounces celery, chopped
1 28-ounce can Alta Cucina tomatoes
2 cups heavy cream
1/4 ounce basil
Salt and ground black pepper, to taste
- Add butter and vegetables to thick bottomed stock pot and sweat until softened. Once softened, add all tomatoes and warm through on low heat. Once tomatoes are warmed, add cream and cook until cream is warm. Remove from heat, add basil, salt and pepper. Blend thoroughly with stick blender.