There’s nothing like a nice bowl of soup in the winter. I realize that I wrote about another soup recipe just last week (Baby says Yum: Roasted Chicken And Butternut Squash Soup), but they are that good.
A good batch of soup is relatively quick an easy to make, even on a weekday after work. This classic dish, as popular perhaps as the Nieman Marcus Cookies, does not come with a silly story that its secret recipe was divulged by jilted customers. It was just too good to keep quiet…and can be found in the Nordstrom Café cookbook anyway. I wondered why it was so popular until I realized how much liquid one pint of heavy cream actually was.
So this recipe is slightly modified by using about half of the cream, and light cream at that (12%). The silkiness is still there, the flavor is still there, and a whole lot less fat. With our little one in mind, low sodium vegetable or chicken broth is a good choice (or better yet, home made broth). The carrots and onions give the soup the sweetness that balances the rich tomatoes, and the basil gives the flavor some kick on the tip of your tongue.
I love this soup, but as can be seen above, so does baby! Score one for papa!
Makes 4-6 healthy portions
- 6 tablespoons olive oil
- 4 large carrots, peeled and diced
- 1 large onion, sliced
- 1 tablespoon dried basil, crushed
- 3 28-ounce / 5 400g cans whole peeled (Roma) tomatoes
- 1 quart / 1 liter low sodium chicken broth
- 1/2 pint / 20cl heavy cream (or lighter)
- Salt and pepper to taste
1) In a large, heavy saucepan (I like to use the Le Creuset), heat the olive oil over medium-high heat
2) Add carrots and onion and cook until beginning to soften stirring often, 10 minutes
3) Crush basil with mortar and pestle or even in the palm of your hands and add it to the mix then add basil and cook until vegetables are completely soft, about 5 minutes more
4) Add tomatoes and broth, bring to a boil
5) Reduce heat and simmer uncovered 20-30 minutes, or up to 45 minutes if you have the times to let the flavors blend
6) Either allow soup to cool somewhat and purée in a blender or food processor until smooth, doing so in batches if necessary. For an easier, faster solution with less cleanup, I like to use my trusty handblender right in the pot.
7) Stir in cream. Season to taste with salt and pepper, and serve warm. If you’re into that, a few red pepper flakes added to your individual will give your soup a little extra kick.