by Chef Ryan Murray, La Caille
- 1 28 ounce can Roasted Tomatoes
- 1 Each Yellow onion
- 4 Each Garlic Cloves Chopped
- 1 Stalk Celery Chopped
- 1 Stalk Carrots Chopped
- ½ LBS Butter
- 5 Cups Chicken broth
- 1 ½ Cups Heavy Cream
- 5 Each Fresh Basil Leaves
- 1 Tablespoon Brown Sugar
- To taste salt
- To taste White pepper
Prep
In a large soup pot set on medium high heat add the butter, onions, celery, and carrots and cook until nice and caramelized.
Once that is done add the chopped garlic and cook for 1 minutes then add the roasted tomatoes and cook until it starts to stick to the bottom of the pot then add the chicken stock and stir until all the bitts come off the bottom then add the cream and let the soup come to a simmer and stir every couple of minutes.
Once the soup has simmered for 15 minutes add the chopped basil and blend with a stick blender until very smooth. Add the brown sugar and season with salt and white pepper.
