INGREDIENTS:6 Tbsp garlic olive oil
4 large carrots, peeled and diced
1 large onion, sliced
1 Tbsp dried basil, crushed
3 (28oz) cans whole peeled Roma tomatoes
1 quart chicken broth
½ pint heavy cream (sub almond milk)
1 Tbsp JF Universal Salt
1 tsp fresh cracked black pepper
In a large, heavy pan, heat the garlic oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, approximately 10 minutes. Add the basil and cook until the vegetables are completely soft, about 5 minutes more.
Add the tomatoes and broth, bring to a boil, then reduce heat and simmer for 30-45 minutes. After allowing soup to cool off of heat, use an immersion blender until the soup is smooth. For a much silkier texture, strain the puree before returning to the pot. I like some texture so I don't strain it.