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Tomato Soup

a bowl of homemade tomato Soup topped with a swirl of cream made with carrots, onion, tomatoes, basil and cream
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 4 tablespoons salted butter
  • 2 large carrots, diced
  • 1 large yellow onion, diced
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 bay leaves
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cups chicken stock
  • 6 fresh basil leaves, plus more for serving
  • 1 cup heavy cream, plus more for serving
  • Crushed red pepper flakes, optional

Method

  1. In a large pot, melt the butter over medium heat. Add the carrots and onions and cook, stirring, until onions are translucent, about 5 minutes.

  2. Add the tomatoes, bay leaves, olive oil, salt, pepper and chicken stock. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer until the carrots are tender, 30 minutes. Remove from heat. Discard the bay leaves and add the basil.

  3. Use an immersion blender to blend the soup in the pot until smooth. (Alternatively, let cool briefly, transfer the soup to a blender, blend until smooth then return the soup to the pot). Stir in the heavy cream.

  4. Ladle the soup into bowls and top with a swirl of cream, fresh basil and red pepper flakes, if using.