This is my families all time favorite soup. It’s derived from the Creamy Tomato Basil Soup recipe in the The New Basics Cookbook by Julee Rosso & Sheila Lukins. A friend of mine made this soup for a luncheon years ago and it was the best tomato soup I had ever eaten. I made small changes to the recipe. I hope you love it as much me and my family do.
Ingredients
- 3 lbs Roma tomatoes, chopped
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 onion, sliced
- 3 carrots, diced
- 6 cloves garlic, minced
- 2 tbsp Better then Bouillon, chicken flavor
- 2 cans whole tomatoes
- Bunch of basil, chopped (to your taste)
- 4 cup chicken broth
- 1/2 tsp all-spice
- 2 cups heavy cream
- salt
- pepper
- 1-2 tbsp sugar
Instructions
- Heat a large stock pot over medium high heat. Put olive oil and butter in the pot and melt it. Sautè onions, carrots, and garlic ( garlic should be added last it can burn easily). Add tomatoes then canned tomatoes. Bring to a boil. Add basil, all spice, salt, pepper, Better then Bouillon and sugar. Pureè the whole mixture with an immersion blender then add chicken stock and heavy cream. Simmer on low for about 1-2 hours in order to have the flavors come together.HAPPY EATING!!
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