Cream Of Tomato Soup

• 1/4 cup unsalted butter
• 2 onions, thinly sliced
• 1 carrot, peeled & chopped
• 6 cloves of garlic, coarsely chopped
• 2 cans (35oz each) plum tomatoes w. juice
• 8 basil leaves, slivered
• pinch of sugar
• salt & pepper to taste
• 4 cups chicken stock
• 1/2 tsp allspice
• 2 cups heavy cream

1. In a large pan, melt butter and add onion, carrots and garlic. Cook 10 minutes until wilted. Add tomatoes w/ juice, basil, sugar and salt/pepper. Cook 5 minutes more. Add stock and allspice, bring to a boil. Reduce heat and simmer (partially covered) for 50 minutes.
2. Puree soup in batches in either a blender or food processor. Return to pot, add cream and warm through. Adjust seasons and sere.

unsalted butter, onions, carrot, garlic, tomatoes, basil, sugar, salt, chicken stock, allspice, heavy cream

Taken from www.epicurious.com/recipes/member/views/cream-of-tomato-soup-51756531 (may not work)