Tomato Basil Soup

Instructions

1. Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and carrots and cook for 4-5 minutes, until the onions have softened.

2. Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Cook Tomatoes: Add the chopped tomatoes to the pot. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and release their juices.

4. Simmer: Pour in the stock and bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for 30 minutes, or until the carrots are very tender.

5. Add Basil: Remove the pot from the heat and stir in the chopped fresh basil.

6. Blend: Using an immersion blender, puree the soup directly in the pot until completely smooth. (If using a standard blender, carefully puree the soup in batches, ensuring the blender lid is slightly ajar to allow steam to escape).

7. Season: Return the pureed soup to the pot if necessary. Season with salt and pepper, starting with half the salt and adding more to your taste.

8. Serve: Ladle the soup into bowls. If desired, garnish with a drizzle of heavy cream and a few fresh basil leaves. Serve immediately.