Tomato Carrot Bisque

This is a family favorite.  One of my sons requests this for his birthday!  This makes a great sauce for pasta or gnocchi.  We also use this as our fondue sauce for New Years Eve (chocolate fondue sauce for dessert!)  You can play around with ratio's a bit if you like it more creamy, salty, more pesto, etc.

In large soup pan cook 7 minutes over medium heat:
2 medium yellow onions diced
5 large cloves garlic, minced
1/4 cup olive oil
Add and cover with lid to steam for 10 minutes:
8 carrots, peeled and sliced
2 c. chicken broth.
-Blend onions and carrots until smooth (it should be about six cups).  Pour back into large soup pan.
106 oz. Canned crushed tomatoes (1 #10 can)
4 c. chicken broth
2 c. 1/2 and 1/2 (can use cream if you like richer taste)
1 c. basil pesto
3 TBS white sugar
3 tsp salt
12/ tsp black pepper
-Heat soup until warm.  Taste and season with additional salt to taste. Garnish with basil and shredded parmesan or pecorino romano.

This is a picture of cooked onions/garlic with added uncooked carrots.  You can chop onion and carrots pretty big (and don't worry about size consistency) because you will blend it all up later.

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