Cream of Tomato Basil Soup

By Taraespo

Barefoot Contessa Recipe

Ingredients

• 3 T. olive oil
• 1 1/2 cups chopped onions
• 2 carrots, unpeeled and chopped
• 2 T. minced garlic
• 5 large fresh or frozen from the garden tomatoes, chopped
• 1 T. tomato paste
• 1/4 cup packed chopped fresh basil leaves
• 3 cups chicken stock, preferably homemade
• 1 T. sea salt
• 2 tsp. freshly ground black pepper
• 1 cup heavy cream

Preparation

Step 1

Heat the olive oil in a large, heavy pot over low heat.
Add the onions and carrots and saute for about 10 minutes, until tender. Add the garlic and cook for 1 minute. Stir in the tomatoes, tomato paste, basil, chicken stock, salt, and pepper. Bring this to a boil, and then lower the heat to simmer uncovered, for 35 minutes, until the tomatoes are very tender. Blend in the cream. Place an immersion blender into the pot and blend well. Using a sieve/strainer, pull out any large unwanted chunks of anything. Reheat the soup over low heat. Garnish with basil leaves.