Tomato and Basil Soup


This is a revision of the Nordstorm Cafe recipe with some slight changes and without cream. It is very rich one it’s own without the extra fat. Use the best quality Italian-style tomatoes you can afford. This is very quick and as with most soups, is better the next day. Freezes well!

1/3 c. extra-virgin olive oil
5 carrots, cleaned and chopped
1 large sweet onion, chopped
1 Tbsp. dried basil
3 cans (28 oz each) whole Italian-style tomatoes in puree
1 box (32 oz) low-sodium chicken broth
2 Tbsp. granulated sugar
2 c. whole or 2% milk
salt and freshly ground pepper
Fresh basil for garnish

1. In a large dutch oven (8+ quarts) over medium heat, heat the oil and add the carrots, onion, dried basil, and 1/2 tsp. salt.
2. Saute, stirring occasionally, until softened, 10 – 12 minutes.
3. Add the tomatoes, the broth, and sugar and bring to a boil. Reduce heat to low and simmer, uncovered for 30 – 40 mins.
4. Remove from heat and puree in a batches in a blender/food processor or use an immersion blender, blending until smooth. Return the pureed soup to the pot, and gently reheat and season to taste with salt and pepper, or a pinch more sugar if desired. Add the milk and heat through.
5. Garnish with chopped fresh basil and serve.

Makes 8 – 10 servings