Tomato Soup with Basil & Cilantro

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 large carrots, peeled and diced
1 medium red onion, diced
1 garlic clove, grated
2 tablespoons tomato paste
3-28 oz (10 cups) organic tomatoes
4 cups chicken or vegetable broth
2 tblsp finely minced cilantro or parsley
1/2 cup half and half cream
2 tablespoons chopped fresh basil (more for garnish)
Sea Salt and freshly ground black pepper

Great served with Parmesan croutons (see recipe)

In a large pot, place butter and olive oil over med-high heat. Add carrots, garlic and onions - stir and cook for 5 minutes. Add tomato paste and cook, stirring another 2-3 min. Add canned tomatoes, chicken broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover pot and simmer for 15 minutes. Use an immersion blender to puree the soup, still leaving some texture. Add the cream, basil, salt and pepper, and simmer for an additional 5 min.

Serving Size: 10-2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LADYDI09.