Categories: Soup

Ingredients

• 3 tbsp. olive oil
• 3 tbsp. butter
• 1/4 tp 1/2 tsp crushed red pepper flakes
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tsp dried basil
• 3 cans (28 oz. each) whole peeled tomatoes
• 32 oz. chicken stock
• 2 tbsp. tomato paste
• 3 tsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup heavy whipping cream
• Fresh basil leaves, thinly sliced

Directions

1. In a large stockpot or Dutch oven, heat oil, butter, and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook and stir until softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; bring to a boil. Reduce heat; simmer until flavors have blended, 20-25 minutes.

2. Remove from heat. Using a blender, puree soup in batches until smooth. Return to heat and slowly stir in cream; cook until heated through but not boiling. Top with fresh basil.

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