Nordy's Tomato Soup

1/3 cup extra-virgin olive oil
5 large carrots, peeled and chopped
1 large yellow onion, chopped
1 Tablespoon dried basil
3 cans (28 oz) whole tomatoes in puree
1 can (14.5 oz) low-sodium chicken broth
2 cups heavy whipping cream
kosher salt
freshly ground black pepper
2 Tablespoons lightly packed fresh basil leaves, cut into fine ribbons for garnish
crusty bread

parmesan

In a 7.5 liter stockpot (a really big one!) over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 2 minutes to blend the flavors.

Remove from the heat. Using a stick-immersion blender, puree the soup in the pot.

Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.

Garnish with basil and serve with crusty parmesan toast!

Note: serves 12-15. Halve this for a normal-sized starter to feed 6.

Found at a random website while searching for a recreation of the tomato soup served at Nordstom Cafe. Tested and approved by Lindsay.