ingredients.
- (4) tbsp butter, unsalted
- (2) large carrots, peeled and diced
- (1) large yellow onion, diced (or 2 smaller onions)
- (2) garlic cloves, minced
- (1) bay leaf
- (28) oz whole, peeled tomatoes
- (2) cups chicken broth
- (¼) cup half and half (optional)
- salt & pepper, to taste
directions.
- Heat large soup pot over medium heat and add butter
- Add carrots, onion, garlic and a pinch of salt (about 2 teaspoons) and cook until soft and translucent — about 7 minutes or so — also be sure to stir those veggies from time to time so they don’t burn on the bottom of pot
- Now you can add the bay leaf, cook for another minute
- Add the tomatoes to the party and stir
- Finally, add the chicken broth and stir well
- Bring the soup to a boil and then turn the heat down to low, cover and allow to simmer for about 12 minutes
- Take an immersion blender to the heated soup and carefully blend until the consistency you enjoy — if you don’t have an immersion blender you can ladle the soup into a blender in parts and blend until you’re happy
- Add a little half and half, if you like some creaminess to your tomato soup, and salt and pepper to taste
- Keep warm until ready to serve*
*I sprinkled a little parmesan cheese and dried basil mixture to the top — in case you’re wondering what that is : )
