I Love Tomato Soup...Tomato Soup

I Love Tomato Soup...Tomato Soup


6 tbsp garlic oil

4 large carrots, peeled and diced

1 large onion, sliced

1 tbsp dried basil, crushed (use mortar & pestle to crush)

3 28-oz cans whole peeled Roma tomatoes (I like San Marzano)

1 quart chicken broth

1/2 pint heavy cream

1 tbsp JF Universal Salt

1 tsp finest crashed black pepper



In a large, heavy pan, heat the garlic oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.

Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30 minutes, or up to 45 minutes.

After allowing soup to cool off of heat, use immersion blender until smooth. For a much silkier texture, strain the puree before returning to the pot. I like some texture so I don't strain it.

Stir in cream until desired texture is reached and soup is just heated through. 

Serve with shaved parmesan on top and a taste of JF Universal Salt and pepper.


Recipe adapted from Nordstrom.

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