Roma Tomato Soup


6 tbsps olive oil

4 lg carrots sliced

1 lg onion sliced

1 tablespoon basil leaves crushed

3 (28-oz) cans roma tomatoes

1 qt chicken broth

2 cups whipping cream

salt and pepper


Cook carrots, onion & basil in olive oil for 10-15 minutes. Add tomatoes & broth & simmer for 20 minutes. Remove from heat; allow to cool slightly. Puree soup in blender or food processor in batches until smooth. Return to saucepan. Stir in cream & heat just till heated through. Season to taste with salt & pepper.


Notes: Serve with crusty bread that has been toasted with cheese.