Summer Tomato and Basil Soup

1/3 cup extra-virgin olive oil

5 carrots, peeled and chopped

1 large yellow onion, chopped

1 tablespoon dried basil

2 cans (28 ounces each) whole Italian-style tomatoes in puree

2 cans (49 ounces each) low sodium chicken broth

2 cups heavy (whipping) cream

Kosher salt

Freshly ground black pepper

2 tablespoons, lightly packed fresh basil leaves, cut into fine ribbons

In a 6 to 8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.

Remove from heat. Puree with immersion blender. Add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.

Ladle soup into warmed soup tureen or individual bowls, garnish with basil, and serve immediately

Serves 8 

Source: Nordstrom Cafe