This soup is great served warm or chilled. Serve it with grilled cheese sandwiches cut into cubes and place on top of the soup like croutons. It is equally as good without the heavy cream, or substitute whole or buttermilk for the heavy cream if you are watching calories.
Serves 8 to 10 / makes about 3 quarts
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 28-ounce can chopped tomatoes
1 28-ounce can crushed tomatoes
6 cups chicken or vegetable broth
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 cup heavy cream
1. Heat the olive oil and butter in a large saucepan over medium heat. Add the onion and cook and stir about 10 minutes. Add the carrots and celery and cook and stir another 10 minutes.
2. Stir in the chopped and crushed tomatoes, broth, salt, pepper and crushed red pepper and bring to a low boil. reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally.
3. Remove the soup from the heat and stir in the dilll, parsley and cream. Taste for seasoning and season with additional salt and pepper if desired. Serve warm or store refrigerated until ready to serve.