Creamy Tomato Soup for a Crowd
6 tablespoons olive oil
8 large carrots, peeled and diced
2 large onion, diced
1 clove garlic, minced
1 heaping tablespoon dried basil, crushed
1 ½ teaspoons dried oregano, crushed
6 28-ounce cans whole peeled Roma tomatoes
2 quarts chicken broth
2 cups heavy cream
¼ teaspoon cayenne pepper
1 tablespoon coarse salt or sea salt
2 teaspoons black pepper
In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and lightly salt and pepper the vegetables. Cook until vegetables are softened, about 10 minutes, then add garlic, basil, and oregano and cook about a minute more.
Add tomatoes, broth, cayenne, salt, and pepper and bring to a boil, then reduce heat, cover, and simmer 45 minutes.
After allowing soup to cool somewhat, purée in batches in a blender or food processor until smooth. Please blend carefully - Do not fill the blender more that half full and make sure that the steam has a way of escaping.
Stir in cream and heat over low heat until the soup is just heated through. Adjust seasonings if necessary.
