Tuesday, December 20, 2016


I used a combination of two jars of strained tomatoes and a couple of small cans of fire roasted tomatoes. For a garnish, you can pick up a package of fresh basil pesto in your supermarket or just add a little bit of minced basil. This is not the canned tomato soup you had when you were a child.

3 T (45 ml) extra-light olive oil or grape seed oil
3 T (45 ml) unsalted butter
3 large carrots, peeled and diced
1 large yellow onion, diced
3 cloves garlic, minced
2 (23-oz/680 ml) jars strained Italian tomatoes
2 (14-oz/398 ml) cans fire roasted tomatoes
4 cups (1 litre) chicken stock
3 T (45 ml) tomato paste
2 T (30 ml) minced fresh Italian parsley
1 t (5 ml) fresh or freeze-dried oregano
¼ cup (60 ml) minced fresh basil
Salt and freshly ground black pepper
2 cups (500 ml) heavy cream, or half-and-half

In a large saucepan, heat the extra-light olive oil and butter over medium-low heat.
Add the carrots and onion and sauté for about 10 minutes, until soft.
Add the garlic and sauté another minute.
Add the tomatoes, chicken stock, tomato paste, parsley, oregano, and basil.
Simmer 30 minutes.

Using an immersion blender, carefully puree the soup until very smooth.
Alternatively, let the soup cool and blend, in batches, in a blender until smooth.
Pour back into the soup pot.
Season to taste with salt and pepper.
Stir in the heavy cream or half-and-half and reheat to just under a boil.

If desired, garnish with a spoonful of pesto or minced basil.

Serves 6

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