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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: The Best Ever Tomato Soup   
    Categories: Vegetables, Chilies, Herbs, Poultry   
         Yield: 16 servings   
       
         3 tb Olive oil   
         3 tb Butter   
       1/2 ts Crushed red pepper flakes   
         3 lg Carrots; peeled, chopped   
         1 lg Onion, chopped   
         2    Garlic cloves, minced   
         2 ts Dried basil   
        84 oz (3 cans) whole peeled   
              - tomatoes; undrained   
        32 oz Chicken stock   
         2 tb Tomato paste   
         3 ts Sugar   
         1 ts Salt   
       1/2 ts Pepper   
      
   MMMMM--------------------------OPTIONS-------------------------------   
         1 c  Heavy whipping cream   
              Thin sliced fresh basil   
              - leaves   
              Grated Parmesan cheese   
       
     In a 6 quart stockpot or Dutch oven, heat oil, butter   
     and pepper flakes over medium heat until butter is   
     melted. Add carrots and onion; cook, uncovered, over   
     medium heat, stirring frequently, until vegetables are   
     softened, 8-10 minutes. Add garlic and basil; cook and   
     stir 1 minute longer. Stir in tomatoes, chicken stock,   
     tomato paste, sugar, salt and pepper; mix well. Bring to   
     a boil. Reduce heat; simmer, uncovered, to let flavors   
     blend, 20-25 minutes.   
        
     Remove pan from heat. Using a blender, puree soup in   
     batches until smooth. If desired, slowly stir in heavy   
     cream, stirring continuously to incorporate. Return pan   
     to stove to heat through. Top servings with fresh basil   
     and Parmesan cheese if desired.   
        
     Josh Rink, Milwaukee, Wisconsin   
        
     Makes: 16 servings (4 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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