Creamy Fresh Tomato Soup

3 TBSP coconut oil, butter, or ghee
1 1/2 cups chopped red onions (approx 1 large)
2 carrots, roughly chopped
3 cloves garlic minced (about 1 TBSP)
4 pounds tomatoes, coarsely chopped
1 & 1/2 tsps natural sugar or 3 drops liquid stevia
1/4 cup packed, chopped, fresh basil leaves, plus extra for garnish
2 cups broth (chicken or veggie)
1 tsp pure salt
2 tsp pepper
1 cup whole milk
3/4 cup heavy cream

• Heat the oil or butter in a large pot over medium-low heat.
• Add the onions and carrots and saute for about 10 minutes, until very tender.
• Add the garlic and cook for 1 minute.
• Add the tomatoes, sugar, basil, broth, salt, and pepper and stir well.
• Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the milk and cream to the soup and puree with an immersion blender (or blend in batches in a regular blender).
• Reheat the soup over low heat just until hot and serve with julienned basil leaves.

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SIDE NOTES:

~  We’ve enjoyed this soup several times as the late summer tomatoes were falling off the vines.  I know I already have a few tomato soups posted, but I’m constantly tweaking things and trying new versions.  This one happens to be milk based and uses fresh tomatoes.  I adapted the recipe from the food network:  http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe/index.html.  I meant to post the recipe weeks ago  – your summer tomatoes are likely gone by now – sorry!

~  You can shred a little high quality parmesan or cheddar over the top if you’d like.

~  I like to peel the tomatoes first for this recipe.  It’s not necessary, just my personal preference.  Click HERE for details if interested.

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