Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3 large carrots (peeled and finely diced)
  • 1 clove garlic (minced)
  • 1 medium onion (finely diced)
  • 2 tablespoons tomato paste
  • 84 ounces canned whole tomatoes ((3) 28-ounce cans)
  • 4 cups vegetable broth
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 cups heavy cream
  • 2 tablespoons fresh basil (chopped)
  • Kosher salt and freshly cracked black pepper (to taste)

Instruction

  • In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic, and onions and stir and cook for 5 minutes.
  • Add tomato paste and cook, stirring, another 2 to 3 minutes, allowing it to brown a little. When the paste has browned, the canned tomatoes, broth, parsley; stir to combine. Bring to a boil, then reduce the heat, cover the pot and simmer for 45 minutes to an hour.
  • Use an immersion blender to puree the mixture, or you can use a standard blender. If using a blender, allow the soup to cool slightly, before blending, and only blend about ⅓ of the soup at a time to avoid burns. Blend until the soup is your desired consistency. (Return soup to the pot if using a standard blender)
  • Pour in the cream and basil. Season with salt and pepper, to taste. Taste and adjust seasonings as necessary.
  • Simmer for another 5 to 10 minutes, but do not allow it to boil.
  • Ladle into bowls and serve with a grilled cheese sandwich; a match made in heaven!!