Today’s recipe is shared by Pat Padley, co-host of the terrific In Between Sunday’s podcast.
Nordstrom’s Bistro Cafe Tomato Basil Soup
Serves 12 to 14
Fr. Leo of Grace Before Meals suggests the following alteration to this recipe to make it meatless for Lent: “May I suggest replacing the chicken stock with vegetable stock. Using a splash or two of soy sauce will give a similar depth as chicken broth.”
1/3 cup olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 T fresh basil sliced
2 -28 oz cans diced Italian style tomatoes in puree
3 -32 oz boxes chicken broth (12.25 cups)
1 cup half and half
1 cup heavy cream
Kosher salt to taste
Freshly ground black pepper to taste
In a 6 to 8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil, and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree and the broth, and bring to just a boil. Reduce the hear to low and simmer, uncovered, for 20 minutes to blend the flavors. Remove from the heat. Working in batches, puree the soup in a blender or food processor fitted with a metal blade. Return the pureed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately.
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