Creamy Tomato Basil Pasta Soup

• Vegetarian

• Produce

  • 1/4 cup Basil, packed fresh leaves
  • 1 Basil, fresh leaves
  • 2 Carrots
  • 3 cloves Garlic
  • 1 1/2 cups Onion
  • 4 lbs Tomatoes

• Canned Goods

  • 2 cups Chicken or vegetable broth, low sodium
  • 1 tbsp Tomato paste

• Pasta & Grains

  • 1 14-ounce package Shaped pasta

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Cane sugar, natural
  • 2 tsp Kosher salt
  • 1 Red pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 3/4 cup Heavy cream or half and half
  • 1 Mozzarella cheese
  • 1 Parmesan cheese, grated

Found on gatheranddine.com

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1½ cups chopped onion, about 2 onions
• 2 carrots, chopped
• 3 cloves garlic, minced
• 4 pounds tomatoes, coarsely chopped, about 5 large tomatoes
• 1 teaspoon natural cane sugar
• 1 tablespoon tomato paste
• ¼ cup packed chopped fresh basil leaves
• 2 cups low sodium chicken or vegetable broth
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• ¾ cup heavy cream or half and half
• 1 14-ounce package shaped pasta, cooked (fusilli, rotini, and cavatappi work well)
• shredded mozzarella cheese
• grated parmesan cheese
• julienned fresh basil leaves
• crushed red pepper

Directions

• In a large heavy pot, heat the olive oil over medium heat. Add the onions and carrots. Cook until onions soften and become translucent, about 5-7 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, sugar, tomato paste, basil, chicken or vegetable broth, and salt and pepper. Bring to a boil, then simmer uncovered until tomatoes are very soft, about 1 hour.
• Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender to puree. (see note below) Stir in cream and warm over low heat until just hot.
• To serve, place a portion of the pasta in each bowl. Ladle soup over each. Sprinkle with a handful of mozzarella and a tablespoon of parmesan while soup is still hot. Garnish with julienned basil leaves and crushed red pepper.