Author Pam - For the Love of Cooking / Original by Ina Garten
Equipment
Large Dutch oven
Blender or Immersion Blender
Ingredients
3tbspolive oil
1 ½cupsred onion, diced(1 large or 2 small)
2carrots, peeled & diced
Pinchcrushed red pepper flakes, to taste
3cloves of garlic, minced
1tbsptomato paste
4lbsvine ripened tomatoes, diced(about 4-5 large)
3cupschicken broth
¼cupfresh basil, chopped
1 ½tspsugar
¾cupheavy cream
Sea salt and freshly cracked pepper, to taste
Instructions
Make soup by heating the olive oil in a large Dutch oven over medium heat.
Add the onions and carrots along with a pinch of crushed red pepper flakes, then cook, stirring often for 15 minutes, or until very softened.
Add the minced garlic and tomato paste, then cook, stirring constantly, for 1 minute.
Add the tomatoes, chicken stock, fresh basil, and sugar then bring to a boil, reduce the heat, and simmer uncovered, 30 to 40 minutes or until the tomatoes are tender.
Make the homemade croutons, if desired. Click the link up for the recipe.
Add the cream then blend in a blender or with an immersion blender until smooth and creamy.
Finish the soup by pouring it through a fine strainer then return to the Dutch oven.
Reheat on low until just hot. Taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and serve with homemade croutons and fresh basil, if desired. Enjoy.