Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

2 tablespoons olive oil
¾ cup onion, small dice
½ cup carrot, small diced
½ cup celery, small dice
1 tablespoons minced garlic
3 tablespoons tomato paste
2 28-ounce cans whole tomatoes, crushed by hand and juice reserved
1 quart chicken stock
1 tablespoon marjoram
2½ teaspoons salt
1 teaspoon fresh cracked black pepper
1 tablespoon balsamic vinegar
1 cup heavy cream
2 tablespoons chopped fresh basil

1. Set an Emerilware 3-quart casserole over medium-high heat.
2. Add the olive oil and once hot, add the onions, carrots and celery to the pan.
3. Saute the vegetables, stirring occasionally, until the onions are translucent and the carrots are soft, 4 to 5 minutes.
4. Add the garlic to the pan and saute until fragrant, about 30 seconds.
5. Add the tomato paste, the tomatoes and their juices to the pan and stir to incorporate.
6. Continue to cook until the liquid comes to a boil.
7. Add the chicken stock and marjoram to the pan and return to a boil.
8. Reduce to a simmer, season with the salt and pepper, and cook until the flavors have married, about 30 minutes.
9. Remove the soup from the heat and, using an immersion blender, or in batches in a bar blender, puree the soup until smooth.
10. Return the soup to the heat and add the balsamic vinegar and heavy cream to the soup.
11. Cook for 5 minutes, stir the basil, and serve immediately with the Grilled Cheese Sandwiches.

Yield: about 2½ quarts