From Chow Bella
2 tbsp extra virgin olive oil
2 medium carrots, diced
1 medium onion, diced
4 cloves garlic, minced
2 28-oz cans whole roma tomatoes, each tomato cut in half
3 cups chicken or vegetable broth
2 tsp dried basil
3/4 cup heavy cream or well-shaken canned coconut milk
salt and pepper, to taste
1. Heat a large saucepan or a stock pot over medium heat. Add the oil, then the carrots and onion and cook until the onion is translucent. Add the garlic and cook until fragrant, a couple of minutes. Pour in the tomatoes with their juice, broth, and the basil. Simmer 45 min to 1 hour, stirring occasionally.
2. Remove the soup to a blender or food processor and blend. Or, use an immersion blender and blend until smooth. As an optional step, you can sieve the soup for a smoother texture (though I don't). Return the soup to the pan on medium heat.
3. Pour in the cream or milk. Taste for seasoning. I have found that I don't need salt because the broth and tomatoes are salty enough, but do like a good amount of pepper. Cook just a couple of minutes to re-warm the soup and serve.
Servings per recipe: 6
Per serving:
Calories: 198
Fat: 11.2 g
Saturated fat: 6.9 g
Cholesterol: 41.1 mg
Sodium: 482.8 mg
Carbohydrate: 25.3 g
Fiber: 3.2 g
Sugars: 4.3 g
Protein: 3.9 g