Souper Tuesday

I take my civic duty to vote almost as seriously as I take my food, so, in honor of Super Tuesday, I’m sharing my favorite super (and super quick in order to hasten your return to the election coverage on TV) tomato basil soup. It’s a one-pot wonder of comfort and cream that you actually don’t have to feel that bad about returning to for seconds. While the soup can serve as your primary (ha- see what I did there?) meal, it’d also be great enjoyed with Manchego grilled cheese sandwiches or an easy arugula salad.

Creamy Tomato Basil Soup

2 tbsp. butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tbsp. flour
28 oz. crushed tomatoes
2 c. chicken broth or stock
1 tbsp. tomato paste
2 tbsp. chiffonade of fresh basil leaves
1 bay leaf
1 c. light cream or half and half
salt and pepper

In a large medium saucepan, melt butter over medium heat. Add the onion and carrot and cook, stirring frequently, 3 to 5 minutes. Add the flour and continue cooking, stirring constantly, 1 to 2 minutes (don’t allow the flour to get dark). Add the tomatoes, broth, tomato paste, basil and bay leaf. Bring to a boil, then reduce the heat to low, and simmer, covered, for 15 minutes. Remove the pan from the heat and discard the bay leaf.

With your immersion blender (or in a food processor), puree the soup until smooth. Stir in cream and season to taste with salt and pepper. Return to heat and simmer until heated through. Serve immediately.