Tomato Basil Soup from DeAngelo's

1 large onion finely diced
1 carrot scraped and finely diced
2 ribs of celery finely chopped
¼ cup of good quality olive oil
5 large cloves of crushed fresh garlic
¼ cup white wine
3 sprigs fresh thyme
1 bay leaf
3 pounds fresh ripe tomatoes (seeded & skinned)
  • To begin: sauté onions, carrots & celery in olive oil on medium flame until translucent, about 10-15 minutes.
  • Add fresh garlic, bay leaf, and fresh thyme and cook for 2 minutes more.
  • Add white wine and reduce for 3 minutes.
  • Add seeded and skinned fresh tomatoes and cook for 45 minutes on medium-low flame and then remove from stove.
  • Puree and strain into a clean pot.
  • To finish: add 24 oz. of homemade chicken stock to strained tomato puree season with salt and pepper and add 4 oz. of heavy cream.
  • Top with freshly chopped basil.