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TO DRINK: Sauvignon Blanc
1 tablespoon olive oil1 medium red onion, chopped8 large ripe red heirloom tomatoes peeled, seeded, and chopped4 cups chicken stock1 teaspoon sugar1 cup heavy creamSalt and freshly ground black pepper1/4 cup chopped fresh mint
Use a blender, not a food processor, to puree the soup, to give it a velvety texture. You can also make it with yellow tomatoes, but you won't get the same depth of flavor.
Heat the olive oil in a large soup pot over medium-high heat. Add the onions and cook, stirring occasionally until soft, 7 minutes. Add the tomatoes, chicken stock, and sugar, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the mixture has reduced by one-fourth, 20 minutes. Allow to cool for 10 minutes.
Then puree the soup, in several batches, in a blender until smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and bring to a simmer over medium heat. Turn off the heat and stir in the heavy cream. Taste, and season with salt and pepper as needed. Reheat gently over low heat. (This can be made up to 2 days in advance and reheated.)
To serve, ladle the soup into bowls and garnish with the fresh mint.
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