From DN Recipes by David Nagy · Food & Beverage

The Best Ever Tomato Soup

Published

The Best Ever Tomato Soup
Prep Time: 20 minutes, Cook Time: 30 minutes
Makes 16 servings (4 quarts)

Ingredients
* 3 tablespoons olive oil
* 3 tablespoons butter
* 1/4 to 1/2 teaspoon crushed red pepper flakes
* 3 large carrots, peeled and chopped
* 1 large onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons dried basil
* 3 cans (28 ounces each ) whole peeled tomatoes
* 1 container (32 ounces) chicken stock
* 2 tablespoons tomato paste
* 3 teaspoons sugar
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup heavy whipping cream, optional
* Fresh basil leaves, thinly sliced, optional

Directions
  1. In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes.
  2. Add garlic and dried basil; cook and stir 1 minute longer.
  3. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well.
  4. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
  5. Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. If desired, top with fresh basil.

Nutrition Facts
1 cup: 104 calories, 5g fat (2g saturated fat), 6mg cholesterol, 572mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.