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| A very velvety soup that is sure to make you feel warm and so very comforted... |
Prep: 10 mins. |
Cook: 50 mins.
Posted by Sandra
INGREDIENTS
3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons granulated sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
Kosher salt and ground pepper, to taste
--Garnish options:
Croutons
Chopped basil
METHOD
Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.
Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons. - Enjoy!
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Tip: I like to serve this soup with grilled cheese sandwiches! Also, some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing if you so choose.
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