Fresh Cream of Tomato Soup
Adapted from Barefoot Contessa Back To Basics
good olive oil
unpeeled and chopped
(5 large), coarsely chopped
chopped fresh basil leaves, lightly packed
or more to taste
freshly ground black pepper
half and half or heavy cream
Heat olive oil in a large pot over low heat. Add the onions and carrots and sauté until tender.
Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
Bring the soup to a boil, lower the heat, and simmer uncovered for 30 minutes or until the tomatoes are tender.
Add the half and half or cream, and process with a hand blender until the soup is smooth and creamy.
Reheat after blending and serve warm.
Garnish with julienned fresh basil leaves if desired.