Tomato Soup


  
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<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>