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.