Sopa o Crema de Tomate con Albahaca (Tomato and Basil Soup)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 carrot peeled and diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 14-ounce can whole tomatoes
- 1 cup vegetable broth
- Salt and pepper
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ tablespoon sugar
- ¼ cup fresh basil
- ¼ cup heavy cream plus more for serving
- Pesto for serving
Instructions
- In a medium pan, heat the olive oil and butter over medium-low heat.
- Add the carrots, onion and garlic, cook until tender, about 8 minutes.
- Add the canned tomatoes with the juice, vegetable broth, salt, pepper, cumin, oregano and sugar.
- Cook about 20 minutes or until the vegetables are soft. Add basil and cream.
- Place in a blender and blend until smooth. Garnish with 1 tablespoon pesto and a drizzle of heavy cream.
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!