Tomato Basil Soup

(this is from a food blog, but I can't remember which one - maybe 101 cookbooks?)

3 Tbsp. olive oil
3 large carrots, peeled and finely diced
2 medium sweet onions, finely diced
4 cloves garlic, peeled and left whole
1 tsp. crushed red pepper flakes
1 Tbsp. salt
3 28-ounce cans of whole peeled tomatoes
1 quart (4 cups) broth
10 fresh basil leaves (plus more for garnish)


Combine all ingredients in a heavy-lidded pot or Dutch oven over medium-high heat.  Bring to a boil, then turn heat down to low and simmer, covered, for about 2 hours, until flavors are blended and vegetables are soft.  Allow the soup to cool slightly.  Then puree in batches in a blender until very smooth.  If you like a thinner consistency, add a little bit more stock or water.

Garnish with more fresh basil.

(This may be the best tomato soup I've ever tasted.  And so easy to make!  It simmered merrily for two hours while I decorated my Christmas tree.  Although it's a pureed soup, my dinner guest Mike thought it was very hearty.  We ate it with some grilled cheese sandwiches, yum.  It makes a ton, too!  Enough for a dinner guest, then a week's worth of lunches.)