Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 large Carrot, finely grated
  • 1 tbsp Tomato Paste
  • 28 oz San Marzano Canned Tomatoes
  • 2 cups Vegetable or Chicken Bone Broth
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/4 tsp Red Pepper Flakes
  • 1/2 cup Heavy Cream
  • 1 cup Fresh Basil Leaves, packed
  • 1 tsp Balsamic Glaze

Instructions:

  1. Melt 2 tbsp Unsalted Butter in a large pot over medium heat. Add 1 Yellow Onion and 1 large Carrot. Sauté for 5 minutes until the onions are soft and the carrot has released its orange oil. Note: This oil contains the sweetness we need.
  2. Stir in 4 cloves Garlic, 1 tbsp Tomato Paste, 1 tsp Sea Salt, 1/2 tsp Black Pepper, and 1/4 tsp Red Pepper Flakes. Cook for 2 minutes until the paste turns a dark maroon and smells toasted.
  3. Pour in 28 oz San Marzano Canned Tomatoes and 2 cups Vegetable or Chicken Bone Broth. Use your spatula to scrape the bottom of the pot. Simmer for 20 minutes until the tomatoes break down easily with a spoon.
  4. Remove the pot from the heat and stir in 1 cup Fresh Basil Leaves. Let them wilt in the hot liquid for 60 seconds. Note: This prevents the basil from turning brown during blending.
  5. Using an immersion blender, process the soup until no lumps remain and the color is uniform. If using a stand blender, vent the lid to allow steam to escape.
  6. Stir in 1/2 cup Heavy Cream and 1 tsp Balsamic Glaze. Taste and adjust salt if needed. Serve immediately while the aroma is at its peak.