Easy recipe Easy Recipe Cream of Tomato Soup I

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Ok, recipe for some really awesome tomato soup. It is *not* low in fat although it probably could be altered to be lower in fat than it actually is. Easy Recipe Cream of Tomato Soup I. The original recipe came from The New Basics cookbook and has been shamelessly altered since. ½ stick unsalted butter (or possibly margarine if you prefer, or about four tbsp olive oil (Recipes by ingridients olive oil) could probably work well) two medium onions, sliced thinly about three large carrots, chopped moderately small six cloves garlic, minced about three cans whole tomatoes in juice (no salt if you so prefer) about four cups water (Recipes by ingridients water) and enough instant chicken stock to make about four cups stock eight leaves fresh basil, chopped fine about one tsp dried basil, crumbled ½ tsp allspice (Recipes by ingridients allspice) ½ tsp nutmeg about one cinnamon stick salt and pepper to taste two cups heavy cream (Recipes by ingridients cream) (havent tried soy milk (Recipes by ingridients milk) yet, though) about four leaves fresh basil, chopped fine Directions Melt the butter in a large pot, saute the onions, carrots, and garlic until the onions just start to carmelize (i usually add the garlic somewhat later so it doesnt burn). Easy Recipe Cream of Tomato Soup I. Add the tomatoes, stock, and spices except the fresh basil and cook for about five minutes. Add the basil and cook for about fifty minutes or until the vegetables are soft. In batches, puree soup in a blender and return to the pot, or you can use an immersion blender which will also work but the veggie pieces wont be quite as small. Add the cream (Recipes by ingridients cream) and heat through. Adjust seasonings, serve with some of the additional basil sprinkled on top. Easy Recipe Cream of Tomato Soup I. Very good with fresh bread or grilled cheese sandwiches.. Easy Recipe Cream of Tomato Soup I.