Food can be known to alleviate some of the issues life throws at us. For example, I’m a firm believer that a great cup of coffee can turn things around when your day starts off on the wrong foot. I’ve been told that greasy food and milkshakes cure the ailments of last night’s extended happy-hour drinks. The “Sunday blues” don’t stand a chance with a big Italian dinner and, cupcakes can turn just about any frown upside-down.

Cold, dreary, rainy days have nothing on a big, hot bowl of sweet, herb infused tomato soup, my favorite antidote for a crummy day. Even the vibrant orange hue can instantly turn a bad mood into a good one, and the first slurp has the amazing ability of making one feel instantly warm and cozy. Pair it with an oozy grilled cheese sandwich and your problems will melt away. This recipe for tomato basil soup is thick with a touch of cream and delicious beyond words. You just may never have a bad day again.

Tomato Basil Soup

From Nordstrom’s Café

• 6 Tablespoons olive oil
• 4 large carrots, peeled and diced
• 1 large onion, sliced
• 1 tablespoon dried basil, crushed
• 3 28-ounce cans whole peeled Roma tomatoes
• 1 quart chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

 

In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more. Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes. After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot. Stir in cream little by little over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.

I’ve had the privilege of sampling tomato soup at many of the area’s restaurants and I firmly believe this recipe is the best I’ve ever had. The fact that it’s super easy and makes enough to feed a soccer or football team will leave you with no reason to every buy the condensed, canned version again. The fiery, orange color is due to the fresh carrots, which are also responsible for the modest sweetness. This flavor is balanced by the acidity of the star ingredient, the tomatoes. There is no better combination, in my opinion, than tomato and basil, and this soup highlights both incredibly. The dried herb packs more flavor than expected, and I added a few leaves of fresh basil in the end as a garnish. The original recipe calls for a full pint of heavy cream, but I limited the addition to one cup; I was worried too much would overshadow the flavors of the other ingredients. I was more than pleased with my decision.

Make sure you allow the mixture to cool a bit before using the food processor or blender. Working with hot liquids and those appliances can be dangerous and could lead to a messy explosion of scorching soup. To make the process easier, I strained the ingredients into a large bowl, capturing the veggies to puree separately and poured the liquid broth back into the pot.

Don’t get me wrong: you don’t have to wait for a bad day at the office and there’s no need to save this recipe for a rainy day. Tomato basil soup may be the perfect fix when you’re down in the dumps, but it also makes great days even better.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.