Tomato Soup


  • 4 tablespoons unsalted butter
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 6 garlic cloves, minced
  • 2 cans (35 ounces each) plum tomatoes, with their juices
  • 8 large fresh basil leaves, slivered
  • Pinch of sugar
  • Salt and freshly ground pepper, to taste
  • 4 cups chicken broth
  • 1/4 teaspoon allspice
  • 1 cup heavy cream
  • Parmesan cheese, grated


  1. Melt butter in a large soup pot.  Add onions, carrots, and garlic.  Cook over medium heat until the vegetables have wilted, about 10 minutes.
  2. Add the tomatoes and their juices, basil, sugar, salt and pepper.  Cook for 5 minutes.  Then add stock and allspice, and slowly bring to a boil.  Reduce heat, and partially cover, and simmer for 50 minutes.
  3. Puree the soup in batches in a blender or a food processor.  Return it to the pot and add the cream, adjust the seasonings and heat through.  Serve with parmesan cheese 8 to 10 portions.

Source:  The New Basics Cookbook, pg. 99,100.

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