Her Carrot Tomato Soup

I made lovely carrot and tomato soup this evening inspired by Soulemama. I love soup and this one is probably one of my new all time favorites. The spices, the tomatoes, and the texture are all so divine. I have altered the recipe a wee bit and have included my recipe below. You can find  Soulemama's recipe on her website: Soulemama

Recipe:4 lbs Fresh hierloom tomatoes
Fresh oregano, rosemary, and thyme
2 cups olive oil
5 Carrots
1 Yellow onion
3 Celery stalks
2 Lady finger potatoes
2 cups broth (Chicken or Veggie)
1/3 cup fresh basil
1/2 cup heavy cream

• Preheat the over to 400 F
• Wash and then slice all of the tomatoes and place into a deep 9X9 pan or dish. Cover in 1/2 cup olive oil and sprinkle all the fresh herbs on top except for the fresh basil. Place in the oven for 1/2 an hour.
• While the tomatoes are cooking, slice the carrots, celery, onion, and potatoes. Place into a large pot with the remaining olive oil and cook for about 15 minutes, stirring often.
• Add in the broth and let cook for another 5 minutes.
• When the tomatoes are finished place them into the pot and cook for about 10-15 minutes.
• Blend the soup in a blender or food processor. Like Soulemama, I only have a functioning blnder and it worked just fine. You will just have to process the soup in batches. If you are reserving some soup for freezing (which I highly recommend) then stop here and do not add the basil or cream.
• Return the remaining blended soup to the pot and cook warm. Add the basil and the cream.
• Serve with crusty bread or grilled cheese. It is oh-so delicious!