Name: Creamy Tomato Basil Pasta Soup
Yield: 6 main dish servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 cups chopped onion, about 2 onions; 2 carrots, chopped; 3 cloves garlic, minced; 4 pounds tomatoes, coarsely chopped, about 5 large tomatoes; 1 teaspoon natural cane sugar; 1 tablespoon tomato paste; 1/4 cup packed chopped fresh basil leaves; 2 cups low sodium chicken or vegetable broth; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 3/4 cup heavy cream or half and half; 1 14-ounce package shaped pasta, cooked (fusilli, rotini, and cavatappi work well); shredded mozzarella cheese; grated parmesan cheese; julienned fresh basil leaves; crushed red pepper

Creamy Tomato Basil Pasta Soup

Yield: 6 main dish servings

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion, about 2 onions
2 carrots, chopped
3 cloves garlic, minced
4 pounds tomatoes, coarsely chopped, about 5 large tomatoes
1 teaspoon natural cane sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
2 cups low sodium chicken or vegetable broth
2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup heavy cream or half and half

For Serving

1 14-ounce package shaped pasta, cooked (fusilli, rotini, and cavatappi work well)
shredded mozzarella cheese
grated parmesan cheese
julienned fresh basil leaves
crushed red pepper

Instructions

In a large heavy pot, heat the olive oil over medium heat. Add the onions and carrots. Cook until onions soften and become translucent, about 5-7 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, sugar, tomato paste, basil, chicken or vegetable broth, and salt and pepper. Bring to a boil, then simmer uncovered until tomatoes are very soft, about 1 hour.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender to puree. (see note below) Stir in cream and warm over low heat until just hot.
To serve, place a portion of the pasta in each bowl. Ladle soup over each. Sprinkle with a handful of mozzarella and a tablespoon of parmesan while soup is still hot. Garnish with julienned basil leaves and crushed red pepper.

Notes

soup adapted from Barefoot Contessa Back to Basics

Ina recommends using a food mill to strain out the skins and seeds. Since I don’t own a food mill, I used an immersion blender instead and found this to be sufficient in achieving a smooth puree. The key is cooking the tomatoes long enough until they are very soft.

Find it online: https://www.gatheranddine.com/creamy-tomato-basil-pasta-soup/