Fresh Tomato Basil Soup

 In Recipes


  • 3 Tablespoons olive oil
  • 1 cup red onion, chopped
  • I cup carrots, washed, unpeeled, ends trimmed, sliced thin
  • 1 ½ Tablespoons fresh garlic, minced
  • 6 medium to large tomatoes
  • 1 ½ teaspoons sugar
  • 2 Tablespoons tomato paste
  • ¼ cup tightly packed fresh chopped basil
  • 3 ½ cups low salt vegetarian broth
  • ¼ cup light cream

    Bring a large pot of water to boil. Add tomatoes until skin begins to crack. Drain and let cool until can handle. Core, peel, and loosely chop tomatoes. Set aside.

    Meanwhile, over medium heat the oil in a 8 quart stockpot. Add onion and carrot, sauté 10 minutes stirring frequently. Do not let onion brown. Add garlic and cook additional 2 minutes. Add tomatoes, sugar, paste, basil, and broth and mix well. Bring to a boil, reduce heat, simmer uncovered for 40 minutes. Remove from heat. Add cream.

    In batches, place soup in food processor and process until smooth.

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