Makes 2 quarts
This is one our most popular soups at the bakery. We love eating it with Rustic Croutons or a hunk of bread, and it’s spectacular with a grilled cheese sandwich on Peasant or Como bread. We like to use Muir Glen organic canned tomatoes.
1/3 cup butter (5 1/2 teaspoons)
1 large yellow onion, diced
2 medium carrots, shredded
1 clove garlic
1 tablespoon chopped fresh basil
2 tablespoons packed light brown sugar
3 tablespoons tomato paste
2 large (28 ounce) cans tomatoes, whole or diced
2 cups water
1 cup half and half
Kosher salt, to taste
1 teaspoon freshly ground black pepper
Rustic Croutons (optional)
In a large heavy-bottomed pot, melt butter. Add onions and saute over medium heat until soft, about 5 minutes, being careful not to brown onions. Add carrot and garlic and stir well. Continue sautéing until soft, about 4 minutes.
Stir in basil, brown sugar, tomato paste, canned tomatoes and water. Bring to a boil then reduce heat and simmer for about 25 minutes. Puree soup with a regular or immersion blender. Add half and half and stir well, then season to taste with salt and pepper. Serve immediately, topped with croutons if desired.