Creamy Tomato Basil Soup

The original recipe for this soup was to be made in the Instant Pot, but I just did it on the stove top instead so I could get a real feel for the soup and it worked out well. So I will post a link to the Instant Pot recipe, but then put what I did down below. Enjoy! (PS- everyone in our family really like it except for William (he's not a tomato soup person) and they compared it to the soup you get at Waffle Love. Yum!)

Instant Pot Recipe: https://www.melskitchencafe.com/instant-pot-creamy-tomato-basil-soup/ 

Creamy Tomato Basil Soup

Ingredients-

• 1 tablespoon olive oil
• 1 cup diced carrots (I used match-stick)
• ½ cup diced onions (I used frozen)
• 3 cans (15-ounces each) diced or whole tomatoes (see note)
• 2 cups broth (chicken or vegetable)
• 1 ½ teaspoons dried basil
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon baking soda
• 1 cup milk
• 1 cup cream (or an additional 1/2 cup milk if you don't have cream)
• ¼ cup flour

Directions-

1. In a large soup pot, heat the olive oil. Add the carrots and onions, and cook, stirring often, until the onions and carrots start to get a little color.
2. Add the tomatoes, broth, basil, sugar, salt, oregano, and baking soda. Give the soup a good stir making sure to scrape the bottom of the pot thoroughly.
3. Simmer for about 30 minutes, or until everything is tender and the flavors have had a chance to really meld together.
4. Carefully use an immersion blender (or transfer the soup in batches to a blender) to puree the soup until smooth. Return the soup to the pot if using a blender.
5. Whisk or blend together the milk, cream and flour until very smooth. Add to the soup while whisking or stirring constantly.
6. Cook on low until the soup is heated through and thickened. Season to taste with additional salt and pepper, if needed (this is important so you don't end up with bland soup). Serve immediately.