Best Ever Tomato Soup

When getting ready to go ice fishing, try out this wholesome soup to warm the body.

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 3 cans (28 ounces each) whole peeled tomatoes, undrained
  • 1 container (32 ounces) chicken stock
  • 2 tablespoons tomato paste
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy whipping cream, optional
  • Optional: thinly sliced fresh basil leaves and grated Parmesan cheese

Directions

  1. 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 dried 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.
  2. 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 to stove to heat through. Top servings with fresh basil and Parmesan cheese if desired.

 

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