Tomato Soup

Soup! All I want to eat these days is soup!

This tomato soup recipe is based on one served at Nordstrom's. Apparently dried basil, not fresh, is one of the keys here. Additionally, you can opt out of the cream for this soup; it's still good without it. I recommend making grilled cheese to go with it.

Tomato Soup
Adapted from: Serious Eats

Ingredients

6 tablespoons olive oil
4 large carrots, peeled and diced
1 large onion, sliced
3- 28oz cans whole peeled Roma tomatoes
4 cups chicken broth
1 tablespoon crushed dried basil
1 cup heavy cream
Salt and pepper to taste

1. In a large, heavy saucepan heat olive oil over medium-high heat. Add carrots and onion and cook until they begin to soften, about 10 minutes. Add basil and cook until the vegetables are completely softened.

2. Add tomatoes and broth and bring to a boil. Reduce heat and simmer for about 30 minutes, or 45 minutes if time permits.

3. Allow soup to cool slighty and use an immersion blender to blend the soup. Stir in cream and season with salt and pepper.