Ingredients
Scale
- 1/3 cup olive oil
- 4 large carrots, peeled and diced
- 1 large onion, sliced
- 1 tablespoon dried basil, crushed
- 3 28-ounce cans whole peeled Roma tomatoes
- 1 quart chicken broth
- 1 pint heavy cream
- Salt and pepper to taste
Instructions
- In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering.
- Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
- Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if you have the time.
- After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary.
- For a much silkier texture, strain the purée before returning to the pot.
- Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through.
- Season to taste with salt and pepper, and serve warm.