Published: by Absolutely Recipes, in the recipes category.

Tomato Soup Recipe.

Ingredients:

3 TBSPs olive oil
3 TBSPs butter
1/4 to 1/2 TSP crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 TSPs dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 TBSPs tomato paste
3 TSPs sugar
1 TSP salt
1/2 TSP pepper
1 cup heavy whipping cream, optional
Optional: thinly sliced fresh basil leaves and grated Parmesan cheese

Recipe Instructions:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted.
Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes.
Add garlic and dried basil; cook and stir 1 minute longer.
Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well.
Bring to a boil.
Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.

Remove pan from heat.
Using a blender, puree soup in batches until smooth.
If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through.
Top servings with fresh basil and Parmesan cheese if desired.

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