Thanks to my friend Amy I now have the world's best Homemade Tomato Soup.
(I miss you Amy!)
Last year our two little boys, who are the same age, were out playing in my backyard while we had a presidency meeting. While out there they decided to pick all my tomatoes and throw them over the fence into all of my neighbors yards. Needless to say I didn't get very many tomatoes off my plants last year. Bradley and I were sick one day and Amy showed up with this yummy soup to help us get better soon.
With it she included a letter asking for forgiveness for the loss of all my tomatoes.
After tasting how delightful the soup was I quickly forgot all about my lost tomatoes!
Thanks Amy for sharing this recipe with me! And now I share it with all of you!
Happy Cooking!
(I miss you Amy!)
Last year our two little boys, who are the same age, were out playing in my backyard while we had a presidency meeting. While out there they decided to pick all my tomatoes and throw them over the fence into all of my neighbors yards. Needless to say I didn't get very many tomatoes off my plants last year. Bradley and I were sick one day and Amy showed up with this yummy soup to help us get better soon.
With it she included a letter asking for forgiveness for the loss of all my tomatoes.
After tasting how delightful the soup was I quickly forgot all about my lost tomatoes!
Thanks Amy for sharing this recipe with me! And now I share it with all of you!
Happy Cooking!
1/3 Cup Olive Oil
5 large Carrots, peeled and chopped
1 large Yellow Onion, Chopped
1 Tablespoon Dry Basil
2 Cans (28 Oz. Each) Italian Style Tomatoes
2 Cans (49 Oz. Each) Chicken Broth
2 Cups Whipping Cream
Saute carrots, onion and basil in olive oil. Add tomatoes and chicken broth. Simmer for 20 minutes. Take off heat.
Blend in blender. Return to heat. Add 2 cups whipping cream. Salt and Pepper to taste. Garnish with fresh basil if desired.
5 large Carrots, peeled and chopped
1 large Yellow Onion, Chopped
1 Tablespoon Dry Basil
2 Cans (28 Oz. Each) Italian Style Tomatoes
2 Cans (49 Oz. Each) Chicken Broth
2 Cups Whipping Cream
Saute carrots, onion and basil in olive oil. Add tomatoes and chicken broth. Simmer for 20 minutes. Take off heat.
Blend in blender. Return to heat. Add 2 cups whipping cream. Salt and Pepper to taste. Garnish with fresh basil if desired.