Servings: 4 (Scales up with no problem if you want to make a larger batch for freezing.)
1 tablespoon olive oil
1 carrot, diced
1 small onion, chopped
4 cloves garlic, minced
2 pounds fresh tomatoes (6 medium tomatoes), cored and diced
Pinch of sugar
20 basil leaves (5 held aside and slivered for garnish)
2 cups chicken broth
Heat the oil in a large soup pot. Add onion and carrot and sauté, stirring often, until tender, 5-10 minutes. Stir in the garlic and a teaspoon of salt and cook for a minute more.
Add tomatoes, sugar, and basil leaves and cook, stirring often enough to keep the mixture from sticking to the bottom of the pan, until the tomatoes have reduced down by about a half, 20-30 minutes.
Add chicken broth, bring to a simmer, and cook covered on low heat for thirty minutes.
Puree in small batches in the blender or in the pot with an immersion blender. Return to pot, if necessary, season, and serve with basil as garnish.
Tip: If you want a silkier soup, after pureeing, push the mixture through a sieve using the back of the ladle or a spatula.
Tip: You can also garnish with grated parmesan cheese. If you grate it yourself and have the rind left over, add that to your soup when you add the chicken stock and remove it before pureeing for a richer taste.