Roma Tomato-Basil Soup

This is an elegant interpretation of a now-familiar classic.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In an 8-quart saucepan over medium heat, heat the oil and swirl to coat the bottom of the pan.

Step 2

2. Add the carrots and onion and sauté, stirring occasionally, until softened, 3 to 4 minutes. Season with the kosher salt, pepper, and dried basil.

Step 3

3. Add the tomatoes in juice and the vegetable broth and bring just to a simmer; cook uncovered for 20 minutes to blend the flavors.

Step 4

dd the cream and cook for 5 minutes. Remove from the at and add half the basil leaves. Using an immersion lender, purée the soup. Or, working in batches, purée the soup in a blender or food processor. Take care: The soup is hot!

Step 5

5. Return the puréed soup to the saucepan and place over medium heat until heated through. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil leaves, and serve immediately.