Tomato Basil Soup (v)

Ingredients

• 2 28-oz cans San Marzano tomatoes
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 tbs tomato paste
• 2 garlic cloves, minced
• 32 oz vegetable stock
• 3 tbs olive oil
• 3 tbs butter
• ¼ tsp crushed red pepper flakes
• 2 tsp dried basil
• 2 tsp sugar
• 1 tsp salt
• ½ tsp pepper
• 1 C whipping cream (Optional)
• Fresh basil leaves, thinly sliced

Directions

1. Heat Base: In a Dutch oven over medium heat, heat oil, butter, and red pepper flakes until butter is melted.
2. Cook Vegetables: Add carrots, onion, celery, and tomato paste. Cook uncovered 8-10 minutes, stirring frequently, until vegetables are soft.
3. Add Aromatics: Stir in garlic and dried basil; cook ~1 minute until fragrant.
4. Simmer Soup: Add tomatoes, vegetable stock, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered 20-25 minutes.
5. Blend: Remove from heat and purée until smooth using an immersion blender or blender.
6. Finish & Serve: Stir in heavy cream if desired. Garnish with fresh basil and serve with garlic croutons.

Chef's Notes

• This is a vegetarian recipe, and vegan if the whipping cream is omitted
• Pairs well with grilled cheese sandwiches to make an American comfort food classic.

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