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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 tablespoon(s) olive oil |
4 carrots peeled & diced |
1 onion sliced |
1 tablespoon(s) dried basil crushed |
3 can(s) whole peeled tomatos 28 oz |
1 quart(s) chicken broth |
1 pint(s) heavy cream |
salt & pepper to taste |
Directions:
1. Heat olive oil, then add carrots and onion and cook until soften.
2. Add basil and cook 5 min more.
3. Add tomatoes & broth, bring to boil.
4. Reduce heat and simmer 20-30 min.
5. Allow soup to cool somewhat, then puree in blender until smooth.
6. Stir in cream little by little over low heat, until desired texture.
7. Season with salt and pepper.
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