Yummy! Another reason I dislike blogger is that it won't let me cut and paste this recipe so I have to type it up. Blah. But here it is and it's delish! You can definitely make it with less oil (1 T.) and fat free half and half and it's still wonderful. The Italian tomatoes and fresh basil make all the difference. Enjoy!
Tomato Basil Soup
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 T. dried basil
2 28 oz. cans whole Italian style tomatoes in puree
3 32 oz. boxes low sodium chicken broth
2 cups heavy cream
kosher salt to taste
freshly ground black pepper to taste
2 T. thinly sliced fresh basil leaves
Saute onion and carrot in oil, cook until soft, add tomatoes and broth, bring to a boil. Reduce and simmer 20 minutes.
Remove from heat, puree soup in batches in blender until smooth, and return to pan. Add cream and warm, season with salt and pepper, garnish soup with fresh basil and serve in bread bowls or with thick slices of artisan bread.