Tomato Basil Soup - cooking recipe

Ingredients

6 tablespoons extra virgin olive oil
4 large carrots, sliced
1 large red onion, chopped
1 tablespoon dry basil leaves
4 tablespoons fresh minced basil
1 tablespoon garlic powder
2 (28 ounce) cans whole italian-style peeled tomatoes
1 (32 ounce) low sodium chicken broth
1 (16 ounce) can vegetable broth
1 pint heavy whipping cream
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper

Preparation

Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and dried basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, garlic powder, salt and pepper and simmer uncovered for 40 minutes.
Remove from heat and allow to cool slightly. Puree with an immersion blender or ladle soup into a food processor or blender, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper.
This soup freezes well if you freeze it BEFORE adding the whipping cream - then add the cream after you've defrosted and reheated it. If you decide to do this, be sure to adjust the whipping cream to whatever soup is still left over after you've frozen some.