Servings 8 servings
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 1 medium red onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 3 (28-oz.) cans San Marzano diced tomatoes, drained
- 1 Tablespoon white sugar
- 1 Tablespoon tomato paste
- 1/4 cup packed fresh basil leaves, julienned, plus more for garnishing
- 3 cups chicken stock
- 3/4 cup heavy cream
- Basil pesto, for garnishing (optional)
Instructions
- Add the olive oil to a large heavy-bottomed stock pot set over medium-low heat.
- Add the onions and carrots and cook, stirring occasionally, until the onions are transluscent and the carrots are fork-tender, 8 to 10 minutes.
- Add the garlic and cook, stirring, for 2 minutes.
- Stir in the tomatoes, sugar, tomato paste, basil and chicken stock.
- Bring the soup to a boil, then reduce it to a simmer and cook, uncovered, for 30 minutes.
- Carefully transfer a portion of the soup into a blender or food processor. Blend the soup in batches then return it to the pot. Whisk in the heavy cream.
- Cook the soup over medium-low heat until warmed throughout, then taste and season with salt, pepper and sugar, as desired. Serve the soup in bowls and garnish with a drizzle of basil pesto (optional).
Notes
- A large stockpot with a thick bottom or a Dutch oven is the best pot to use for making this and other soups. The thick base will help evenly distribute and retain heat so the soup can simmer without scorching.
- To make this vegan or dairy-free, use vegetable stock instead of chicken stock and nondairy half-and-half or unflavored plant-based milk, such as soy milk, combined with a little olive oil.
- Pour all the soup into a mixing bowl with a spout to make it easier to transfer batches of it into the blender. Then pour the soup from the blender back into the pot to warm it up.
- Get creative with presentation by passing bowls of croutons or oyster crackers for sprinkling, or by serving in a bread bowl.
- ★ Did you make this recipe? Don't forget to give it a star rating below!