Description
A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!
Ingredients
- 7 cups chopped fresh tomatoes (with seeds and juice)
- 1 onion, finely chopped
- 1 cup finely chopped carrots
- 3 cloves garlic, crushed
- 1 teaspoon extra-virgin olive oil, or more to taste
- 2 cups chicken broth
- 2 teaspoons salt, or to taste
- ¾ teaspoon white sugar
- ¾ teaspoon dried dill weed
- ½ teaspoon ground black pepper
- ¼ teaspoon celery salt
- ¼ teaspoon ground cloves
- 1 cup skim milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons butter (Optional)
- 5 large fresh basil leaves, or more to taste
- ¼ cup grated Parmesan cheese, or to taste
- 2 tablespoons shredded fresh basil, or to taste
Instructions
- Combine tomatoes
- onion
- carrots
- and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer
- stirring occasionally
- until vegetables are tender
- about 25 minutes.
- Mix chicken broth
- salt
- sugar
- dill
- black pepper
- celery salt
- and cloves into tomato mixture. Cover pot and simmer
- stirring occasionally
- until soup flavors have blended
- about 20 minutes.
- Whisk milk and cornstarch together in a bowl until dissolved.
- Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened
- 3 to 5 minutes.
- Slowly pour cornstarch mixture into tomato soup
- stirring until incorporated.
- Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 4