Categories: Soup

Ingredients

• 6 T. olive oil
• 4 large carrots, peeled and diced
• 1 large onion, sliced
• 1 T. dried basil, crushed (yes, dried!)
• 3 28-oz. cans whole Roma tomatoes
• 1 quart chicken broth
• 1 pint heavy cream
• Salt and pepper to taste

Directions

1. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.

2. Add tomatoes and stock and bring to a boil, then reduce heat and simmer 30-45 minutes.

3. After allowing soup to cool somewhat, purée with an immersion blender, or in a blender or food processor, until smooth, doing so in batches if necessary.

4. Stir in cream little by little over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm

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