Ingredients
- 1/4 cup extra virgin olive oil
- 3 medium carrots, chopped
- 1 large yellow onion, chopped (~1.5 cups)
- 2 (28 oz) cans whole peeled tomatoes
- 5 cups chicken broth
- 1.5 tsp kosher salt to start
- 1.25 tsp ground black pepper
- 1.25 cups packed fresh basil leaves
- 1.25 cups heavy cream
Soften the Carrots and Onions
Get the olive oil shimmering in a large Dutch oven or soup pot over medium heat.
Add the chopped carrots and onion. Let them cook for ~10-12 minutes, stirring every so often, until they’re soft and the onion is translucent.
Simmer the Tomatoes
Add the canned tomatoes with their juices and the chicken broth. Use the back of a spoon to break up the whole tomatoes against the side of the pot.
Bring everything to a boil, then knock the heat back to low and let it simmer, uncovered, for ~25-30 minutes.
Blend and Finish the Soup
Take the pot off the heat. Stir in the fresh basil leaves, heavy cream, kosher salt, and black pepper.
You can either carefully ladle the soup into a blender in batches or use an immersion blender right in the pot. Blend until it’s completely smooth.
Give it a final taste and adjust the salt if you think it needs it before serving.
Classic Tomato Basil Soup
Ingredients
- 1/4 cup extra virgin olive oil
- 3 medium carrots chopped
- 1 large yellow onion ~1.5 cups, chopped
- 2 cans whole peeled tomatoes 28 oz
- 5 cups chicken broth
- 1.5 tsp kosher salt to start
- 1.25 tsp ground black pepper
- 1.25 cups packed fresh basil leaves
- 1.25 cups heavy cream
Instructions
- Heat olive oil in large Dutch oven over medium heat.
- Cook carrots and onion 10-12 minutes until softened.
- Add tomatoes and broth. Break up tomatoes with spoon.
- Bring to boil, reduce heat and simmer uncovered 25-30 minutes.
- Remove from heat. Stir in basil, cream, salt and pepper.
- Blend until smooth using immersion blender.
- Taste and adjust seasoning before serving.
