The fall weather is well under swing. But honestly, I don’t need sweater weather to justify making a soup. Soup is a staple around here because it is so gosh dang easy to make on a week day. It counts as an entire meal when all you really did was a make main dish. And with three kids, a full time job, and a husband who thinks he’s done the dishes when he actually only washed 3/4 of the dirty dishes, soup wins.
- 4 Tablespoons unsalted butter
- 2 carrots, diced
- 1 yellow onion, diced
- 2 cans of whole peeled tomatoes (28 ounce sizes)
- 2 bay leaves
- 1/3 cup of olive oil
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups vegetable broth
- 6 basil leaves
- 1 cup heavy cream (can sub for half/half if need be)
- handful of croutons per bowl
- Grab your big old soup pot and melt the butter over medium heat. Once melted, add in the carrots and onions and cook until the onions get see-through (about 5ish minutes).
- Add in tomatoes, bay leaves, olive oil, salt, pepper, and broth. Bring to a boil and then reduce down to a simmer (classic soup makin’ move).
- Cook uncovered for about 30-40 minutes, stirring occasionally. Once the carrots are soft, toss in the basil and grab your immersion blender.
- Blend until the soup is smooth and no large chunks remain. Be careful not to blend those bay leaves. You can take them out if you want. But if so, put them back in once you are done blending. Because someone needs those leaves to find their way to their bowls so they get good luck.
- Add in the cream and stir.
- Ladle into a bowl and top with croutons. If you got a bay leaf in your bowl, you get good luck!
Slightly modified from: The Modern Proper