I got this recipe from a friend! Its amazing and I hope you guys like
it!!!
What you'll need:
3 tablespoons good olive oil
1½ cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (4 large cans of peeled whole tomatoes, I don't like to risk the tomatoes not being ripe enough when you buy fresh tomatoes...so I buy the canned)
1½ teaspoons sugar
1 tablespoon tomato paste
¼ cup packed chopped fresh basil leaves
3 cups vegetable stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¾ cup heavy cream
Julienned fresh basil leaves, for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions (2 of them, I only had one in the picture, but you need 2!) and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
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, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it with a submersion blender, food proccessor, or a blender (you will need to do it in batches as it won't all fit in a blender)
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Nothing in this video is a copy write. It is all original.
