This simple recipe can be made in about 20 minutes, so no need to buy the canned tomato soup anymore, as this delicious home-made soup without all the preservatives will be your new favorite. For a lower calorie option, you can delete the butter and substitute two tablespoons of brandy, for a less creamy and healthier version.
Ingredients
- 4 T. olive oil
- 3 large carrots, peeled and medium diced
- 1 large yellow onion, peeled and medium diced
- 32 oz. can Authentic San Marzano canned plum tomatoes ( such as Cento)
- 1/2 lb. butter
- French sea salt to task
- 4 T. olive oil
- 1 cup packed basil leaves – sliced in chiffonade style
Instructions
In a large stainless steel pot, heat 4 T. olive oil over medium heat. Add carrots and sweat until lightly colored. Add onions and cook until translucent.
Add tomatoes and simmer on low for 20-30 minutes. Remove from heat and allow to cool. In a blender, fill the pitcher 2/3 full with tomato mixture and add 1/2 the butter and puree until perfectly smoot. Transfer for a clean sauce pot. Repeat with remaining butter and tomato mixture. Season with sea salt. Serve with a drizzle of olive oil and ciffonade basil leaves.
Serves about 6.