Tomato Soup

By bweber

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons butter
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons dried basil
• 3 cans (28 ounces each ) whole peeled tomatoes
• 1 container (32 ounces) chicken stock
• 2 tablespoons tomato paste
• 3 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy whipping cream, optional
• Fresh basil leaves, thinly sliced, optional

Preparation

Step 1

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are 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; stir well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.

Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. If desired, top with fresh basil.