Summer Tomato and Basil Soup

By TKakadelas

Nordstrom's soup

Ingredients

• 1/3 cup extra-virgin olive oil
• 5 carrots, peeled and chopped
• 1 large yellow onion, chopped
• 1 tablespoon dried basil
• 2 cans (28 ounces each) whole italian-style tomatoes in puree
• 2 cans (49 ounces each) low-sodium chicken broth
• 2 cups heavy (whipping) cream
• kosher salt
• freshly ground black pepper
• 2 tablespoon lightly packed fresh basil leaves, cut into fine ribbons

Preparation

Step 1

In a 6 to 8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil and saute, stirring occasionally until softened, 10 to 12 minutes. Add the tomatoes, including puree and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
Remove from the heat, Working in batches, puree the soup in a blender or in a food processors fitted with the metal blade. Return the pureed soup to the saucepan, add cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil, and serve immediately.