1/4 Cup Of Butter
1/4 Cup Of Olive Oil
1 1/2 Cup Of Chopped Onions
2 Cloves Of Minced Garlic
3 Pounds Of Tomatoes – Cored, Peeled And Quartered*
1/2 Cup Chopped fresh Basil Leaves
2-3 Carrots, Peeled And Sliced Into 1/2 Inch Pieces
Salt And Pepper To Taste
1 Quart Chicken Broth
1 Cup Heavy Cream Or Use Half And Half, If You Prefer
8 Sprigs Fresh Basil
*To Peel Easily, Cut An “x” In The Bottom Of The Tomato, Place In A Pot Of Boiling Water For A Few Seconds, The Skin Will Start To Crack.
Heat butter and olive oil in a large pot over medium heat.
Stir in onions, cooking until tender.
Mix in tomatoes and chopped basil.
Reduce heat to low, continue coking for 15 minutes.
Remove pot from stove.
Using blender an immersion blender, blend the soup until smooth.
Return pot to stove on low heat.
Gradually mix in cream.
Serve, garnish your bowls with a couple of fresh basil leaves.
Note – if you prefer a thinner soup, you can pour it through a strainer before serving.
Yield: 8 Servings