Ingredients
- Butter (1 stick)
- Carrots (4, diced)
- Yellow Onions (2, diced)
- Whole Peeled Tomatoes (3x 28oz cans, roughly crushed by hand)
- Chicken Stock (4 cups)
- Heavy Cream (1 cup)
- Salt, Pepper, Cayenne
- Basil (1 cup, cut into chiffonade)
- Optional
- Baking Soda (1/4 tsp)
Steps
- In a large stainless steel pot, melt butter over medium heat until foaming. Add the carrots and onions. Saute, stirring occasionally, until the butter begins to brown, about 15 minutes. Add the tomatoes and chicken stock. Continue cooking over a simmer until quite thick, about 1 1/2 hours.
- Taste the soup; if the flavor is too shar or acidic (based on the quality of canned tomatoes used), add 1/4 tsp baking soda and stir to combine (it will foam at first, this will go away shortly). Taste and repeat if needed.
- Purée soup with an immersion blender until smooth. Stir in cream, then season with salt, pepper, and cayenne to taste.
- Rewarm to serve. Stir in basil just before saving.
