KCTS 9 Kitchen Recipe: Tomato Soup
Tomato Soup
KCTS Cooks A to Z, November 2007
Paula Nemzek
Serves 8
Ingredients
1/3 cup extra light olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 tablespoon dried basil
2 28-ounce cans whole plum tomatoes in puree (San Marzano if possible)
1 32-ounce box low sodium chicken broth
1 cup heavy whipping cream (optional)
kosher salt and freshly ground black pepper to taste
2 tablespoons fresh basil leaves, lightly stacked, rolled and cut into thin ribbons
Preparation
In a 6- to 8-quart saucepan over medium heat, warm the oil and coat bottom of pan. Add carrots, onion and dried basil; saute, stirring occasionally, until softened, 10 to 12 minutes. Add tomatoes and their juice plus the broth; bring just to a boil. Reduce heat to low and simmer uncovered for 20 minutes.
Remove from heat. Puree the soup in batches, in a blender or food processor. Return pureed soup to the saucepan; add cream if you like a creamier soup and warm on medium heat until heated through. Season with salt and pepper to taste. To serve, garnish with basil and serve with crusty bread.
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