Ingredients: |
Ingredients: 1/3 C. EVOO
4 large carrots, peeled and chopped
1 large yellow onion, chopped
1 T. dried Basil
4 cans whole Tomatoes in puree
1.5 liters (6 1/2 C.) low sodium Chicken Broth
2 C. Heavy Whipping Cream
Kosher Salt
Freshly ground pepper
2 T. lightly packed fresh Basil leaves, cut into fine ribbons
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Directions: |
Directions:In a really big stock pot 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 about 10-12 minutes.
Add the tomatoes including the puree and the broth and bring just to a boil. Reduce heat to low and simmer uncovered for 2 minutes to blend the flavors. Remove from heat.
Using a stick-immersion blender, puree the soup in the pot. (If you don't have on of these, get one! or, work in batches and puree the soup in a blender or food processor fitted with a metal blade.)
Return the pureed soup to the pan and add the cream and place over med. heat. Warm until heated through. Season to taste with salt and pepper. LAdle the soup into a warm soup tureen or individual bowls, garnish with the basil, and serve immediately.
Be warned, this recipe is a double batch. It easily serves 12-15. Halve this for a normal sized starter to feed 6. I made the mistake of just starting to cook...and then I realized I'd have to get out a second stockpot. And yes...use DRIED Basil. If you use fresh basil to start, it'll just lose it's entire flavor. This is one of the few times (oregano is another) where I have no problem using the dried stuff. |
This recipe for Nordstrom Cafe Tomato Basil Soup is from