Creamy Tomato Basil Soup
Ingredients:
- ⅓ cup olive oil
- 5 carrots peeled and chopped
- 1 large yellow onion chopped
- 1 tablespoon dried basil
- 3 cans (28 oz) whole Italian-style tomatoes in puree
- 1 can (14½ oz) chicken broth
- 2 cups heavy whipping cream
- Kosher salt
- Ground black pepper
- ½ cup chopped fresh basil leaves
Instructions:
- Heat olive oil in large pot over medium heat.
- Stir in onions, carrots, and dried basil and cook until tender.
- Mix in tomatoes including the puree, and the broth and bring just to a boil.
- Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
- Remove from heat. Puree the soup in the saucepan using a wand type immersion blender* or transfer to a food processor to puree and then return to pan.
- Add the cream and place over medium heat. Warm until heated through. Season with salt and pepper.
- Add a cup of grated or shaved parmesan cheese if a cheesier taste is desired.
- Ladle into bowls and garnish each serving with fresh shaved parmesan and basil leaves.
Recipe courtesy of Carol Cromer
