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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I always order half a chicken Caesar salad with a cup of their tomato soup and they know me pretty well there. This is a restaurant recipe and makes 8 gallons! Ingredients:
10 (1 lb) cans peeled plum tomatoes (1 case) |
3 lbs carrots |
3 lbs onions |
4 tablespoons dry basil |
1 cup olive oil |
2 gallons water |
1 lb chicken base |
3 quarts heavy cream |
4 tablespoons kosher salt |
4 tablespoons black pepper |
Directions:
1. In large kettle at med heat, pour 1 cup of olive oil and add roughly chopped onions and carrots.
2. Sauté for 15 minutes, then add the basil, salt, pepper, and tomatoes.
3. Bring to a simmer.
4. Then add the chicken base to the water; whisk to dissolve, and add to kettle.
5. Bring to a boil and continue cooking for 45 minutes.
6. Then using a hand blender, puree soup while adding the heavy cream, to a thin consistency.
7. Reduce heat to a simmer.
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