Tomato Basil Soup

Although it is already March, winter seems to be dragging on, which leads to the comfort of the day: soup. With the purchase of a new and now broken blender (after less than 5 uses!!!), soups are the best use for it during winter months.

This Nordstrom Tomato Basil soup was eye-catching, particularly by the mention of carrots giving the soup a particular sweetness. Knowing that this recipe was written for a Western audience, more so in the States, the predicted outcome of the soup was unclear due to the size of the vegetables sold in Shanghai.

There was also some speculation on the recipe calling for heavy cream when only whipping cream is available in storage boxes. Whipping cream has less fat than heavy cream, 30-36% milk fat and 38-40% milk fat, respectively. The USDA regulates how much fat must be in certain dairy products sold in the US. What they are called has to do with fat content, not additives like carageenan. By law, to be called "heavy cream," a cream must have at least 36% milkfat and can have more. "Light whipping cream" must have at least 30% but less than 36% milkfat. "Light cream" (sometimes called "coffee cream") must have at least 18% milkfat, but less than 30%. "Half and Half" must have at least 10.5% milkfat, but less than 18%. The difference between using heavy cream and whipping cream in this recipe differed by a few milkfat percentages, but not so much to completely alter the soup. This is cooking, not baking.

The soup turned out to be really warming and slightly sweet. Fresh basil was used instead of dried.

Tomato Basil Soup (adapted)
3 Tablespoons extra virgin olive oil
2 large carrots peeled and diced(mine yielded about 450g)
1 small to medium onion, sliced
3 cans of 400g peeled tomatoes
2 cups water or chicken or vegetable stock
1 small bunch of fresh basil, finely chopped (reserve some of the fresh basil for garnish) or 1 Tablespoon dried basil
250ml or 1 cup heavy cream

In a heavy saucepan, heat olive oil on medium-high heat until shimmering. Add carrots and onions and cook until softened, about 10 minutes. Add basil and cook until vegetables are completely soft, about 5 minutes more. Add tomatoes and liquid and bring to a boil. Reduce the heat and allow to simmer for 30-45 minutes. Allow the soup to cool somewhat before puréeing in a blender or food processor, doing so in batches if necessary. Return the soup to the pot and add cream over low heat, until desired texture is reached and the soup is heated through. Salt and pepper to taste.