Creamy Tomato Basil Soup

1. In a large stockpot over medium to medium-high heat, sauté onions, garlic and carrots in oil until they begin to get soft, 5 minutes.

2. Add wine and stir, letting it cook down for a minute or two. Add bay leaf, crushed pepper, and basil. Add tomatoes and brown sugar, chicken stock, and stir. Bring to a boil, then turn the heat down to medium-low. Simmer for about 20 minutes.

3. Remove from the heat and use an immersion blender to blend up the soup. I like a smooth soup with no chunks, but if you like it chunkier, you could skip this step. (Also, if you don’t have an immersion blender, a normal blender or food processor will work, but do it in small batches, and be warned that the steam from hot soup in a blender can cause the top to pop off and drench your kitchen in tomato soup. Trust me, it’s not fun to clean up.)

4. Put soup back on the burner on low heat, and add half-and-half. Whipping cream would work also, but I like to keep it a little bit lighter with the half-and-half.

Additions: One of the best things about this soup is its versatility. I’ve tried a few things to add some variety and here are my favorites:

• Balsamic vinegar – leave out the wine, and add 3 tablespoons balsamic vinegar instead.
• Red peppers – add 2 roasted red peppers (roughly chopped) when adding the tomatoes.
• Parmesan cheese – always good to add in the soup or as a topper.
• Pine nuts – toast some pine nuts and throw on the top. Yum.