Total Time: 45 minutes Serves: 6
Recipe From: Love & Lemons
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 2 (28-ounce) cans diced tomatoes, and their juices
- 3 cups water or vegetable broth
- 1⅓ cups heavy cream, plus more for drizzling*
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Fresh basil leaves, for garnish
Directions:
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the vinegar, then add the tomatoes, water, cream, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.
- Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.
- Ladle into bowls and serve with a drizzle of cream, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.
Notes:
*To make this soup dairy-free, replace the cream with full-fat coconut milk.