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  Summer Tomato & Basil Soup
   Soups
   Nordstrom Cookbook
   6/20/2008
Ingredients:
1/3 cup olive oil
5 carrots, peeled & chopped
1 large yellow onion, chopped
1 T dried basil
2 cans (28 ounces each) whole Italian-style tomatoes in puree
2 cans (49 ounces each) low-sodium chicken broth
2 cups heavy cream
salt
pepper
2 T lightly packed fresh basil leaves, cut into fine ribbons
Instructions:
In a 6-to 8-quart saucepan over medium heat, warm the oil & swirl to coat the bottom of the pan. Add the carrots, onion & dried basil & saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, & the broth & bring just to a boil. Reduce the heat to low & simmer, uncovered, for 20 minutes to blend the flavors.

Remove from the heat. Working in batches, puree the soup in a blenderor in a food processor fitted with the metal blade. Return the pureed soup to the saucepan, add the cream, & place over medium heat. Warm until heated through. Season to taste with salt & pepper.

Ladle the soup into a warmed soup tureen or individual bowls, garnish with basil, & serve immediately.

Serves 8.

Italian San Marzano tomatoes are recommended.
Serve with freshly baked Focaccia with olive oil & rosemary.
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