– 1/3 cup extra-virgin olive oil
– 5 carrots (peeled and chopped)
– 1 large yellow onion, chopped
– 1 tablespoon dried basil
– 3 cans (28 ounces each whole Italian-style tomatoes)
– 1 can (14 1/2 ounces low-sodium chicken broth)
– 2 cups heavy (whipping cream)
– Kosher salt
– Freshly ground black pepper
– Optional: Serve this soup with 2 tablespoons lightly packed fresh basil leaves (cut into fine ribbons)
Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min
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