Ingredients
1/4 cup unsalted butter
2 onions, thinly sliced
1 carrot, peeled & chopped
6 cloves of garlic, coarsely chopped
2 cans (35oz each) plum tomatoes w. juice
8 basil leaves, slivered
pinch of sugar
salt & pepper to taste
4 cups chicken stock
1/2 tsp allspice
2 cups heavy cream
Preparation
In a large pan, melt butter and add onion, carrots and garlic. Cook 10 minutes until wilted. Add tomatoes w/ juice, basil, sugar and salt/pepper. Cook 5 minutes more. Add stock and allspice, bring to a boil. Reduce heat and simmer (partially covered) for 50 minutes.
Puree soup in batches in either a blender or food processor. Return to pot, add cream and warm through. Adjust seasons and sere.
