Today I made tomato basil soup. Not just any tomato basil soup, but NORDSTROM's Summer Tomato Basil Soup. Sure they sell them in a jar for $7. But why not just search for the recipe and make it myself?! Well I did it. Surprisingly this one turned out pretty good for a first time batch. Not quite perfect, but good enough to eat with grilled cheese. The soup made the sandwich a great dipping sauce. YUMMY!
I recently purchased a Cuisnart Handheld Blender , which made blending the vegetables & tomato sauce into puree a lot easier.
RECIPE
2 cans (28 oz each) whole Italian-Style tomatoes in puree
5 carrots, peeled & chopped
1 large yellow onion, chopped
1 tablespoon dried basil
1/3 cup extra-virgin olive oil
2 cans (49 oz. each) low-sodium chicken broth
1 pint of heavy (whipping) cream
Kosher salt
Freshly ground black pepper
Directions
1 In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 10-12 minutes.
2 Add the basil, salt, pepper, and tomatoes and bring to a simmer.
3 Add Chicken broth to pot, bring to a boil, and then simmer for 20 minutes.
4 Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.
