Tomato Basil Soup

Another favorite soup of mine is tomato basil soup. I have tasted SO many different variations of this soup and I've finally come up with my favorite concoction. I love mine with carrots, balsamic vinegar and heavy cream. If you don't like vinegar you can leave it out of course. Not all recipes use these ingredients. Also my soup is not super smooth, it has some texture to it. Which I like because it makes scooping your bread or grilled cheese extra good. Alright are you ready? 

Ingredients:

2 can of 28oz peeled Roma tomatoes 

6 T olive oil

2 T balsamic vinegar (optional) 

1 T sugar

1 onion

3-4 large carrots shredded 

2 teaspoon minced garlic 

2 cups chicken broth

1 cup heavy cream

Salt & Pepper to taste

Fresh diced basil to taste

Preheat oven to 375

In a baking dish place tomatoes with juice, balsamic vinegar, 2 T olive oil and sugar. Stir, bake for 30 minutes till caramelized. 

In a large stock pot sauté diced onion and garlic in remaining 4 T olive oil. About 10 minutes. Add carrots for about 5 more minutes. Set aside to cool. 

Optional: blend onion mix in food processor or leave for bigger chunks. 

Remove tomatoes from oven and blend in blender with juices till puréed.

Add broth and stir. Bring to boil. 

Lastly add cream and basil. 

Serve sprinkled with S & P