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 the oil, butter, and pepper flakes in a Dutch oven over medium heat until butter is melted.
2. Add carrots, onion, celery, and tomato paste and cook, uncovered, over medium heat until the vegetables are soft (~8-10 minutes), stirring frequently.
3. Add garlic and dried basil and cook for another minute or so. Stir in tomatoes, vegetable stock, sugar, salt, and pepper and bring to a boil.
4. Reduce heat and simmer, uncovered, 20-25 minutes.
5. Remove from heat and puree the soup until smooth using an immersion blender or wand emulsifier. Finish with 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.