Soup’s on! I hate using canned anything. However, when I concocted this recipe it was cold out and good looking tomatoes were hard to come by. Although most likely the main reason was that I was lazy that day and happened to have a can of tomatoes in the pantry leftover from a pork shoulder bbq night. Either way this recipe turned out amazing. This is so simple, easy and fast to make and surprisingly tastes like it has been stewing all day (sick I sound like Ray Ray). – ts
Tablespoons good olive oil
1 chopped red onion
2 carrots, unpeeled and chopped
2 cloves minced garlic
1 28 oz can tomato diced (or puree if you like smoother consistency)
Little less then 1 teaspoon sugar
1/2 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
1 ½ – 2 cups chicken stock, preferably homemade
salt and pepper
1/4 cup heavy cream
Rosemary Crostinis, for garnish
- Heat the olive oil in a large, heavy-bottomed pot (dutch oven) over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender.
- Add the garlic and cook for about 1 minute until fragrant. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
- Bring the soup to a boil, lower the heat, and simmer, for 20 minutes or more. Taste for seasoning at one point. It may need more salt.
- Add the cream to the soup and serve with julienned basil leaves and/or crostini.