Nordstrom’s Cafe Roma Tomato SoupKathy Bozek
- 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
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.
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.
Source: Kathy Bozek