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+Tomato Soup
+
+
+  
+    Home
+  
+  
+    
+<h1>Tomato Soup</h1>
+<p>In a pinch, I’ve used dried basil or even a scoop of pesto, but fresh basil leaves really make a difference in this soup.</p>
+<h2>Ingredients</h2>
+<ul>
+<li>4 tablespoons to 1/2 stick butter</li>
+<li>2 onions</li>
+<li>1 peeled carrot</li>
+<li>6 garlic cloves</li>
+<li>2 32-ounce cans plum tomatoes</li>
+<li>4 32-ounce cans chicken stock</li>
+<li>1/2 teaspoon allspice</li>
+<li>2 cups heavy cream</li>
+<li>8 fresh basil leaves</li>
+</ul>
+<h2>Directions</h2>
+<ol>
+<li>Sauté onion, carrot, and garlic in butter.</li>
+<li>Add remaining ingredients except cream and simmer 50 minutes.</li>
+<li>Purée in a food processor or blender (be careful not to overfill – it’s easy to burn yourself)</li>
+<li>Add cream, and heat to the desired temp. Serve with croutons or crusty bread.</li>
+</ol>
+