3 tablespoons extra-virgin olive oil
3 tablespoons butter
1 large onion, chopped
4 garlic cloves, chopped
7 pounds ripe tomatoes, chopped
1 teaspoon maple syrup
Sea salt and freshly ground pepper
1/4 cup Crème fraîche
chopped basil and chives for garnish
- In a large heavy soup pot, heat the oil and butter over medium heat. Add onion and garlic and cook about 8 minutes. Stir in tomatoes, maple syrup, salt and pepper. Raise heat to medium-high and bring to a boil. Reduce heat and simmer about 20 minutes. Remove from heat and let cool a few minutes.
- Add Crème fraîche. Blend using an immersion blender until smooth. Taste and adjust seasonings. Ladle into bowls and garnish with a dollop of Crème fraîche if desired, chopped basil and chives, and croutons.