Fresh and Creamy Tomato Basil Soup
Delicious way to enjoy garden fresh tomatoes!
Recipe makes enough for 4-6. I often cut recipe in half, which makes two very ample bowls.
2 Tbsp. olive oil
1/4 c. chopped onion
2 carrots, diced
2 cloves garlic, crushed
4 medium-large tomatoes (about 2 lbs.)
1/2 c. snipped basil
3 c. chicken or vegetable stock
Salt and pepper
1/4 c. heavy cream
Saute the onion and carrots in olive oil in a soup pot for 5-10 minutes, until very soft. Add garlic and cook 1 more minute. Stir in tomatoes, basil, stock and season to your taste with salt and pepper. Simmer (uncovered) for about 30 minutes, until the tomatoes are fully cooked and tender. Add the cream, stir and transfer to a blender or food processor. Puree to coarse-creamy. Return to the soup pot if needed to re-heat.
Garnish the serving bowls with a scattering of snipped basil. If you like roquefort flavor, and have some on hand, add 1 Tbsp. crumbled blue cheese on top too- it's delicious!
Recipe created or adapted by Liz Talley, Urban Graze
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