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Nordstrom’s Cafe Roma Tomato Soup

KathyKathy Bozek
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  • 6 Tablespoons Olive Oil
  • 4 Large Carrots, sliced
  • 1 Large Onion, sliced
  • 1 Tablespoon dried Basil
  • 2 28-ounce cans whole peeled Roma Tomatoes
  • 1 Quart Chicken Broth
  • 1 Pint Heavy or Whipping Cream
  • Salt and Pepper to taste
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  • 1

    Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and basil and cook for 10 to 15 minutes until the vegetables are soft. Add tomatoes and broth and simmer for 20 minutes.

  • 2

    Remove from heat and allow to cool slightly. Puree soup in food processor, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season with salt and pepper to taste.

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