Fresh Tomato Soup

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Los Angeles Times


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Makes 8 to 10 cups

2 tablespoons olive oil

2 tablespoons butter

1 large onion, diced

4 shallots, diced

1 large carrot, peeled and minced

1 stalk celery with leaves, minced

2 tablespoons minced fennel bulb

4 cloves garlic, minced (or more to taste)

3 pounds mixed ripe tomatoes, diced with juices reserved

2 tablespoons fresh lemon juice

1 tablespoon sugar

1 tablespoon sweet Hungarian paprika

1 tablespoon gin

Kosher salt

1 to 3 cups chicken or vegetable broth

1/2 cup cream, optional

Freshly ground black pepper

16 large basil leaves, sliced crosswise into thin ribbons, for garnish

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