| Ingredients | Image |
6 tbsp Olive oil 4 large carrots, peeled and finely chopped 1 large yellow onion, finely chopped 1 tbsp dried basil 3 28 oz cans Italian plum tomatoes in juice 1 qt chicken broth 16 oz heavy cream 1 ½ tsp kosher salt ½ tsp black pepper, freshly ground ½ oz fresh basil leaves for garnish |
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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 chicken broth 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
6 tbsp Olive oil
4 large carrots, peeled and finely chopped
1 large yellow onion, finely chopped
1 tbsp dried basil
3 28 oz cans Italian plum tomatoes in juice
1 qt chicken broth
16 oz heavy cream
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
½ oz fresh basil leaves for garnish