MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Tomato Basil Soup
Categories: Soups
Yield: 6 Servings

3 1/2 lb Ripe roma tomatoes
- (16 to 18);
- cored, roughly chopped
2 tb Olive oil
2 tb Unsalted butter
1 lg Onion; chopped
1 md Carrot; peeled & chopped
4 cl Garlic; minced
2 tb Tomato paste
1/4 ts Red pepper flakes
- (optional)
2 c Vegetable or chicken broth;
- low-sodium
1 ts Sugar;
- or to taste (optional)
1 Bay leaf
1 ts Salt;
- or to taste (optional)
1/2 ts Black pepper
1 c Fresh basil leaves;
- loosely packed,
- more for garnish
3/4 c Heavy cream;
- room temperature
Black pepper or
- grated parmesan (optional)

Preparation time: 10 minutes
Cooking time: 35 minutes

This creamy tomato basil soup is made with fresh, ripe tomatoes,
plenty of basil, and a splash of cream. It's rich, velvety, and made
in one pot in about an hour. Perfect with a grilled cheese sandwich
or garlic bread.

Heat the olive oil and butter in a large pot or Dutch oven over
medium heat. Once the butter melts, add the onion and carrot. Cook
for 6 to 8 minutes, stirring occasionally, until soft and lightly
golden. Stir in the garlic and cook for about 1 minute, until
fragrant.

Add the tomato paste and red pepper flakes. Cook, stirring, for 1
to 2 minutes, until the paste darkens to a deep brick-red color.

Add the chopped tomatoes and any juices. Stir and cook for about
5 minutes, until they begin to soften and release their juices. Add
the broth, sugar, bay leaf, salt, and black pepper. Stir to combine.

Bring to a boil, then reduce the heat to low. Partially cover and
simmer for 20 to 25 minutes, stirring occasionally, until the
tomatoes have completely broken down and the carrot is very tender.

Remove and discard the bay leaf. Stir in the basil leaves. Blend
the soup with an immersion blender until completely smooth, about 1
to 2 minutes. If using a countertop blender, blend in batches, fill
it only halfway, and vent the lid with a towel over the opening.
For an extra-silky soup, strain it through a fine-mesh sieve.

Return the pot to low heat. Stir in the heavy cream and Parmesan
until the cheese melts and the soup is heated through. Do not let
it boil. Taste and adjust the salt, pepper, and sugar if needed.

Ladle into bowls and garnish with fresh basil, a swirl of cream,
and extra Parmesan. Serve warm with grilled cheese, garlic bread,
or crusty rolls.

Recipe by Chef Lola Osinkolu

Recipe FROM: <https://cheflolaskitchen.com/tomato-basil-soup-recipe/>

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