Thick And Creamy Tomato Soup Recipe

• 4 ounces unsalted butter (1 stick; 114g)
• 4 large carrots (1 pound; 455g), diced (see note)
• 2 medium yellow onions (1 pound; 455g), diced (see note)
• 3 large (28-ounce/795g) cans whole tomatoes, crushed roughly by hand
• 4 cups (950ml)
• or store-bought low-sodium chicken stock
• 1/4 teaspoon baking soda, plus more as needed (optional)
• 8 ounces heavy cream (1 cup; 225g)
• Up to 1 1/4 teaspoons (5g) Diamond Crystal kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper, or more to taste
• 1/8 teaspoon ground cayenne, or more to taste
• 1/2 ounce fresh basil leaves (1 loosely packed cup; 15g), cut into

1. In a 6-quart stainless steel pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes. Add tomatoes, followed by chicken stock. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer.
2. Taste broth; if its flavor is too sharp or acidic, add 1/4 teaspoon baking soda and stir well (it will foam at first). Taste and repeat if needed. Puree soup with an
3. until smooth, or cool until no longer steaming before pureeing in a
4. . Stir in cream, then season with salt, pepper, and cayenne to taste. Rewarm to serve. Stir in basil just before serving. In a sealed nonreactive container, tomato soup will keep up to 1 week in the refrigerator or 6 months in the freezer.

butter, carrots, yellow onions, tomatoes, chicken, baking soda, heavy cream, crystal, ground black pepper, ground cayenne, fresh basil

Taken from www.seriouseats.com/recipes/2016/09/thick-creamy-tomato-soup-recipe.html (may not work)