Ingredients
1 large sweet onion, halved and thinly sliced1/4 cup extra virgin olive oil6 garlic cloves, minced12 medium heirloom tomatoes, quartered (about 8 pounds)1 large carrot, chopped1 cup fresh corn1/4 cup loosely packed basil leaves2 teaspoons sea salt5-1/2 cups reduced-sodium chicken broth1/3 cup heavy whipping cream
Preparation
In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.
Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.
