MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Best Ever Tomato Soup
Categories: Vegetables, Chilies, Herbs, Poultry
Yield: 16 servings

3 tb Olive oil
3 tb Butter
1/2 ts Crushed red pepper flakes
3 lg Carrots; peeled, chopped
1 lg Onion, chopped
2 Garlic cloves, minced
2 ts Dried basil
84 oz (3 cans) whole peeled
- tomatoes; undrained
32 oz Chicken stock
2 tb Tomato paste
3 ts Sugar
1 ts Salt
1/2 ts Pepper

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1 c Heavy whipping cream
Thin sliced fresh basil
- leaves
Grated Parmesan cheese

In a 6 quart stockpot or Dutch oven, heat oil, butter
and pepper flakes over medium heat until butter is
melted. Add carrots and onion; cook, uncovered, over
medium heat, stirring frequently, until vegetables are
softened, 8-10 minutes. Add garlic and basil; cook and
stir 1 minute longer. Stir in tomatoes, chicken stock,
tomato paste, sugar, salt and pepper; mix well. Bring to
a boil. Reduce heat; simmer, uncovered, to let flavors
blend, 20-25 minutes.

Remove pan from heat. Using a blender, puree soup in
batches until smooth. If desired, slowly stir in heavy
cream, stirring continuously to incorporate. Return pan
to stove to heat through. Top servings with fresh basil
and Parmesan cheese if desired.

Josh Rink, Milwaukee, Wisconsin

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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