Check out what my friends at Make the Best of Everything had to say about this Tomato Soup:
“That soup looks so good! Carrots are a great secret ingredient with tomatoes. I agree that their natural sweetness is perfect to balance the acidity.”
It not only looks good, it IS good. I couldn’t believe how great the carrots made it taste! I truly won’t ever make it the same way again, and I can promise you that I’ll never eat canned again.
Ingredients
10-12 tomatoes
8 carrots
1 medium onion
4 cloves of garlic
6 basil leaves
16 ounces of Progresso vegetable stock -or chicken stock
2-3 tablespoons of Bertolli olive oil – you can use butter too
2 cups of TruMoo milk or 1 cup of cream (optional)
Directions
In a pot, sauté chopped onion with garlic and chopped carrots in Bertolli olive oil until the onions are transparent. add chopped tomatoes, vegetable stock and basil leaves.
Turn the heat down to low and let the flavors simmer for 30 plus minutes- stirring every few minutes. Turn off heat and let cool a little. Using your immersion blender, blend the soup until smooth and add milk or cream if desired.
USE RED NEXT PAGE LINK BELOW FOR THE NEXT SOUP RECIPE.
Quick Tip: Throw some croutons and shredded cheddar cheese in your bowl for added interest.
Recipe and photo courtesy of The Best of Everything.
