Ingredients
3T Olive oil
1-1/2C Red onion, chopped
2ea Carrots, chopped
1T Minced garlic
4lb Vine ripened tomatoes, peeled, and coarsely chopped
1-1/2t Sugar
1T Tomato paste
1/4C Fresh basil leaves, chopped and packed
Julienned basil leaves for garnish
3C Chicken stock
1T Kosher salt
2t Freshly ground black pepper
3/4C Heavy cream
Lot Croutons or bread sticks for garnish
Process
Heat the olive oil in a large heavy bottomed pot over medium low heat.
Add the onions and carrots
Sauté for about 10 minutes until very tender
Add the garlic and cook for 1 minute
Add the tomatoes, tomato paste, sugar, basil, chicken stock, salt, and pepper
Stir well
Bring the soup to a boil
Lower the heat
Simmer, uncovered for 30 to 40 minutes until the tomatoes are very tender
Process in a blender until the consistency you want
Add the heavy cream
Stir
Reheat the soup over low heat until just hot
Serve with basil leaves and bread sticks
Mad Dog and Celeste's Recipes 