| Ingredients | Image |
⅓ cup Olive oil 8 oz yellow onion, finely chopped 8 oz carrots, finely chopped 1 ½ tsp kosher salt ½ tsp black pepper, freshly ground 2 tsp dried basil 2 28 oz cans Italian plum tomatoes in juice 1 qt vegetable stock, or water 16 oz heavy cream ½ oz fresh basil leaves |
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1
Heat olive oil in a large pot, and sauté onions and cattots for three to four minutes until soft and slightly caramelized.
2
Add 1 1/2 teaspoons of kosher salt, 2 tesapoons of dried basil, 1/2 Teaspoons of ground pepper, tomatoes, and vegetable stock and cook for 20 to 25 minutes on a low simmer.
3
Add the heavy cream, heat through, and puree the soup in the pan with an immersion blender.
4
Serve in bowls with Parmesan Garlic Crostinis and garnish with fresh basil.
Ingredients
⅓ cup Olive oil
8 oz yellow onion, finely chopped
8 oz carrots, finely chopped
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
2 tsp dried basil
2 28 oz cans Italian plum tomatoes in juice
1 qt vegetable stock, or water
16 oz heavy cream
½ oz fresh basil leaves