I had this at my local favorite restaurant in Nashville, the Wild Iris. While having lunch there with Deed and Duane Eddy this week, we all marveled at the flavor of this soup. The chef, Michael Kidd, was kind enough to share the recipe with us.
For 8 servings:
1 yellow onion, diced
12 ripe tomatoes, diced
12 cloves garlic
2 Qt heavy cream
(or I use Greek yogurt)
1/2 lb butter
2 Qt chicken stock
In a sauce pot, cover garlic cloves with olive oil, simmer on low heat until garlic is soft but no change of color.
Pour off oil (and keep the garlic oil for making hummus or other good things later!)
In a heated pot, cook diced onions in about 3 Tbsp olive oil.
Add tomatoes and a little salt.
Add cream (or Greek yogurt) and stock.
Simmer until tomatoes are soft. Season with a little salt at each step, puree the mixture, and then add butter and a little pepper at the end.
Tweak to taste, adding a little more of any of the ingredients as desired to balance the flavors.