Ingredients
- 1/3 cup olive oil
- 1 cup onion, diced
- 5 carrots, diced
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- 1 teaspoon pepper
- 56 ounces canned whole Italian tomatoes
- 6 cups vegetable broth
- 16 ounces heavy cream
- 1 tablespoon fresh basil
How to Make
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Step 1: Heat oil over medium heat.
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Step 2: Add 1/3 cup of olive oil, one medium diced yellow onion, and five large diced carrots.
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Step 3: Sauté for about 5 minutes until softened.
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Step 4: Then, add a teaspoon or so each of dried basil, salt, and pepper.
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Step 5: After that, add 56 ounces of whole, peeled Italian-style tomatoes and their juices along with one quart of vegetable stock to the pot.
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Step 6: Let simmer for about 25 minutes.
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Step 7: Add 16 ounces of heavy cream to the pot and cook for another 5 minutes.
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Step 8: Turn off the heat, throw in some fresh basil, and then use an immersion blender (or regular blender!) to blend the soup until smooth.
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Step 9: Serve the soup with more fresh basil on top.
We hope you enjoy this recipe!
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