Ingredients:
10 (1 lb) cans peeled plum tomatoes ( 1 case)
3 lbs carrots
3 lbs onions
4 tablespoons dry basil
1 cup olive oil
2 gallons water
1 lb chicken base
3 quarts heavy cream
4 tablespoons kosher salt
4 tablespoons black pepper
Directions:
In large kettle at med heat, pour 1 cup of olive oil and add roughly chopped onions and carrots.
Saute for 15 minutes, then add the basil, salt, pepper, and tomatoes.
Bring to a simmer.
Then add the chicken base to the water; whisk to dissolve, and add to kettle.
Bring to a boil and continue cooking for 45 minutes.
Then using a hand blender, puree soup while adding the heavy cream, to a thin consistency.
Reduce heat to a simmer.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.