Yesterday at this time I thought I would be writing this post from the hospital. My 6-year-old was supposed to have surgery on his ear yesterday, but there was a different plan for him. After telling him NO EATING, he promptly went downstairs and chewed the chocolate off of a chocolate-covered almond. I called the surgery department and confessed the crime. Surgery was canceled immediately. Food in belly a few hours before surgery = not good. Dan and I spent yesterday doing our best to recalibrate, as we had spent so much time preparing ourselves for surgery and the emotion that goes along with it. Needless to say, it has been a strange past 24 hours!
What I am about to say is more than just a convenient transition. It is totally the truth. A nice hot bowl of this delicious soup has provided me with comfort this week, whether it was as I was preparing for surgery or adjusting to NO surgery. Tomato Basil is one of my all-time favorite soups, and this version is incredible!
Heat 4 tablespoons of olive oil in an extra large skillet or large saucepan over medium heat. Add:
3 large carrots, chopped
1 white onion, chopped
2 cloves garlic, minced
Cook, stirring occasionally, until soft, about 10 minutes.
3 tablespoons fresh basil, chopped
Salt and pepper, to taste
Cook, stirring, for an additional 2 to 3 minutes.
Three 28-oz. cans whole tomatoes
32-oz. container chicken broth
3 tablespoons sugar
Increase the temperature to medium-high heat and bring the mixture to a boil. Reduce to medium-low and simmer for 30 minutes.
Remove the pan from the heat and let it cool for 20 minutes. In batches, add the mixture to a blender or food processor.
Liquefy or process until the mixture is smooth.
Return the soup to the skillet/saucepan and add 1 cup of heavy whipping cream.
Stir and warm the mixture over medium-low heat until it is heated through.
Pour into bowls and serve warm. Top with shaved Parmesan cheese and/or croutons.
Wishing you all a happy week! Thank you for reading!