From Silver Palate New Basics Cookbook by Sheila Lukins, Julee Rosso
2 – 28 ounce cans diced tomatoes, or about 4 pounds fresh, peeled, diced
2 tablespoons olive oil
1 large onion, diced medium
2 carrots, sliced
3 cloves garlic, chopped
2 tablespoons fresh basil chiffonade
4 cups chicken broth
1 cup whole milk
1 cup heavy cream
Salt and pepper to taste
- Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes.
- Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover with lid tilted slightly, simmer for 45 minutes.
- Puree the soup with an immersion blender.
- Once soup is completely smooth, add the milk and cream and heat through. Adjust seasonings.