Tomato Soup

Cookbook The Pioneer Woman Cooks Dinnertime.

www.thepioneerwoman.com

1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, grated
1 medium onion, finely diced
3 large carrots, finely diced
2 tablespoons tomato paste
4 cups vegetable or chicken broth
Three 28-ounce cans whole tomatoes
1/2 cup heavy cream
2 tablespoons chopped parsley
2 tablespoons chopped basil, plus leaves for garnish
Kosher salt and black pepper to taste

In a big ol' pot, melt the butter in the olive oil over medium-high heat.
Then, add the garlic, onion and carrots.
Stir the veggies around and cook 'em for 5 minutes or so, until they start to soften.
Add the tomato paste and stir it into the veggies, letting it cook and release its flavors for a couple of minutes.
Next, add 1 cup water along with the broth.
Add the tomatoes. Stir the mixture around, bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes.
Blend the tomato soup or use an immersion blender and puree it about halfway. Be careful when you blend hot soup in the regular blender.
To soften the tomato flavor a bit, add the cream.
Then stir the soup and let it cook for a few minutes more.
Finally, sprinkle in some chopped parsley and basil along with some salt and pepper to taste.

Makes 12 servings