cream of tomato soup
- 2 tbl olive oil
- 2 carrots diced
- 2 onions diced
- 6 cloves garlic minced
- 2-35 oz cans san marzano plum tomatoes
- 1/4 tsp allspice
- 1/4 cup torn fresh basil leaves
- 1-32 oz carton chicken broth
- 2 tbl sugar
- salt & pepper
- 2 cups cream or half-and-half
saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes.
add tomatoes, allspice, basil, chicken broth. sugar, salt & pepper.
bring to a boil.
cover and simmer for 50 minutes.
puree the soup with a hand blender
add the cream and heat through.