Ingredients
- 3 T. olive oil
- 1 1/2 cups chopped red onions (2 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
- 1-2 tsp. freshly ground black pepper
- 3/4 cup heavy cream
Details
Servings 4
Preparation time 30mins
Cooking time 80mins
Adapted from keyingredient.com
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. Place an immersion blender into the pot and blend well. Using a sieve/strainer, pull out any large unwanted chunks of anything. Blend in the cream. Reheat the soup over low heat. Garnish with basil leaves.
You'll also love
- Maple Cajun Mahi-Mahi 4.5/5 (2 Votes)
- Potato Beans Ki Sabzi 4/5 (2 Votes)
- Gluten Free Pumpkin Corn Muffins 4/5 (2 Votes)
- Smoked-Salmon, Tomato, and Basil... 4/5 (2 Votes)
Review this recipe