1 (to 2) packet Chicken Broth Concentrate, paste (Trader Joes brand) or Chicken Base, to taste
4 cups chicken broth (or 1 quart carton)
2 cups heavy cream
Salt, to taste
Pepper, to taste
Instructions
In a large stock pot, heat olive oil. Add chopped carrots and onion and season lightly with salt and pepper. Sautee until tender, about 8 to 10 minutes. Add dried basil and sautee for another 5 minutes until well cooked.
Add canned whole tomatoes (drained) and chicken broth and bring to a boil. Add 1 packet of chicken broth concentrate and stir well. Reduce heat to medium-low and simmer for 45 minutes.
Remove from heat. Using an immersion hand blender, puree the soup mixture until smooth.
Return the soup to medium-low heat. Add cream, stir well, and cook for additional 15 to 20 minutes.
NOTE: If the brand of canned tomatoes that you used provided tomatoes that were more tart than sweet, add additional 1 packet of chicken broth concentrate (paste) to reduce the tartness of the soup.
Season with additional salt and pepper, to taste. Serve immediately.
Notes
Adapted from Epicurious.com For vegan option: try vegetable broth and almond milk as substitutions.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/07/22/tomato-basil-soup-nordstroms/