Picture Perfect Tomato Soup Recipe by Carla Hall

abc.go.com

Jenny C

subheading: TOMATO SOUP:

3 to 4 cloves garlic (whole, with the skin on)

3 pounds beefsteak tomatoes (cores removed, cut into quarters)

2 tablespoons olive oil

3 tablespoons butter (plus 1 tablespoon)

1 yellow onion (roughly chopped)

1 leek (cleaned well, cut in half lengthwise, thinly sliced)

2 medium-sized carrots (peeled, cut in half lengthwise, thinly sliced)

2 teaspoons thyme leaves

2 tablespoons tomato paste

3 cups vegetable stock

1 teaspoon sugar

1 teaspoon white vinegar

pinch chili flakes (to taste)

¼ cup heavy cream

kosher salt and freshly ground black pepper (to taste)

subheading: GARNISH:

1 avocado (pitted and thinly sliced)

1 lemon (juice only)

1 cup fresh corn kernels

1 cup bacon (cooked and chopped)

1 cup small basil leaves

1 cup Mexican crema (thinned out with a little cream or milk)

kosher salt and freshly ground black pepper (to taste)

Directions at abc.go.com

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