Cream of Tomato Soup
List of Ingredients
4 tablespoons (1/2 stick) unsalted butter
2 onions, thinly slices
1 carrot, peeled and chopped
6 cloves garlic, chopped
2 35-ounce cans plum tomatoes, undrained
1 teaspoon dried basil (or 8 fresh leaves)
pinch of sugar
salt and pepper
4 cups chicken broth
1/2 teaspoon ground allspice
2 cups whipping cream
Recipe
Melt butter in soup pot. Add onions, carrot, and garlic. Cook over medium heat until the vegetables have wilted, about 10 minutes. Add the tomatoes and their juice, basil, sugar, salt and pepper. Cook for 5 minutes. Add stock and allspice and slowly bring to a boil. Reduce heat, cover, and simmer for 50 minutes. Puree the soup; return it to the pot, and add whipping cream.
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