Wednesday, December 8, 2010

Tomato Basil Soup



Tomato Basil Soup

1/3 cup olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 T. dried basil
4 T. flour
2 cans (28 oz. each) Italian style tomatoes
2 (49 oz each) chicken broth
1 (6 oz) tomato paste
2 cup heavy cream
salt and pepper

Heat oil, add carrots and onion and dried basil sauté until softened, 10-12 minutes, stir occasionally. Add flour and cook a couple minutes. Add tomatoes and broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes. Remove from heat and use hand blender to puree the soup or put in blender in batches. If you want a chunkier soup remove some of the vegetables before puree then put them back in after. Add cream. Don’t boil once cream is added. Season with salt and pepper if needed.

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