Servings: 8
Ingredients
- 2 Tbsp Prairie Farms Butter
- 1/2 Yellow Onion diced
- 1 medium Carrot diced
- 1 stalk Celery diced
- 3 cloves Garlic
- 2 Tbsp All Purpose Flour
- 4 Cups Chicken Broth
- 1 28oz Diced Tomatoes, canned
- 3/4 Cup Prairie Farms Heavy Whipping Cream
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 Tbsp Basil, Fresh chopped
Instructions
- In a large pot over medium high heat, melt butter, then add onion, carrot, and celery. Sauté until onions are soft, about 5 minutes.
- Add garlic and cook for 30 seconds, until fragrant. Stir in flour and cook for 1-2 minutes.
- Stir in chicken broth and diced tomatoes, bring to a boil. Cover and reduce heat to medium. Cook for 30 minutes, stirring occasionally.
- Remove from heat. Blend soup using an immersion blender* until it’s completely smooth. Stir in 1/2 cup of heavy cream, then season to taste with salt and pepper.
- Garnish each bowl with a drizzle of remaining heavy cream and fresh basil, toasted croutons or a toasted baguette. Pair with a traditional grilled cheese sandwich and Enjoy!
Notes
*If you don’t have an immersion blender, you can use a regular blender. Let cool slightly before blending.
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