Zuppa di Pomodore (Creamy Tomato Soup)

On a a riverboat cruise up the Po river in Italy with my family in 2004, we would return to the ship after our morning excursions and enjoy a sumptuous lunch.... watching the Italian countryside go by as we sailed to our next port.  Every day featured, among other things, a salad bar made of fresh produce (just purchased from the local town), fresh baked bread, and a homemade, delicious soup. Before we left the ship, we asked the chef for the soup recipes and I have hung onto this one ever since.  I'm glad to finally type this one up off the lone copy I've kept in my recipe file for nearly 8 years!

ZUPPA DI POMODORE
 (Creamy Tomato Soup)


Ingredients:

• 4 Medium Onions, sliced
• 4 Tablespoons Tomato Paste
• 1 lb. Fresh Tomatoes (Chef said they have to be the "best" and therefore Romana Tomatoes), cubed
• 4 Tablespoons Brown Sugar
• 1 Quart Vegetable Stock
• 1/4 Quart Heavy Cream
• 4 oz. (I use 1 large bunch) Fresh Basil
• 4 Tablespoons Corn Starch

Directions:

• Sautee sliced Onions in Olive Oil
• Add the Tomato Paste and Brown Sugar
• Then add the cubed Tomatoes
• Fill up with the Vegetable Stock and cook slowly for minimum 1 hour
• Remove from heat, Add the Basil Leaves
• Puree everything in a food processor or blender
• Strain back into the pot and re-heat to a slow boil
• Mix Corn Starch with water to dissolve, add slowly to soup once boiling, to thicken
• Reduce heat to low, add Cream and a little Salt & Pepper

Chef's Special Tip:  Add 1/8 c Balsamic Vinegar before serving

Serves 8.

When I make this, I sprinkle some fresh Parmesan cheese on top and serve it alongside bread or grilled cheese, and salad for a complete meal.  Or use it as a soup course for a larger dinner.  (It reheats well too!)

My dad and I on the Riverboat, near Venice, 2004