Ingredients
- 4 cups diced tomatoes (canned is fine)
- 4 cups heavy cream
- 1 tsp sugar
- ½ tsp ground white pepper
- ¼ tsp salt
- ¼ tsp granulated garlic
- ⅛ tsp cayenne
Procedure
- In a blender or food processor, working in batches if necessary, puree tomatoes, cream, sugar, pepper, salt, garlic and cayenne.
- Transfer soup to a saucepan and bring to a boil over high heat.
- Reduce heat and simmer, stirring occasionally, until soup thickens, 20–30 minutes.
- Serve hot.
Notes, tips, and variations
- Try garnishing soup with cooked shrimp or slices of andouille sausage.