Tomato Carrot Soup
This is just a wonderful soup to take advantage of fresh basil in the garden. If you don't have fresh basil on hand, dried will produce a tasty result.
Servings: 6 servings
Equipment
- 3-quart soup kettle
- electric blender
Ingredients
- 1 large onion chopped
- ½ pound carrots peeled and sliced
- 1 28-ounce can tomatoes
- 1 12-ounce can tomato juice
- 1 10-ounce cans vegetable or chicken broth
- 1 soup can water
- 1½ Tbsp. tomato paste
- 6 leaves fresh basil or, ½ teaspoon dried
- ¼ tsp. white pepper, fine-grind or, black pepper
Instructions
- Place all in a soup kettle and simmer 30 minutes.
- Puree' in the blender until smooth.½
Notes
*Garnish with oyster crackers or buttered croutons; minced green onions, Parmesan cheese or chopped fresh tomatoes.
*Stir in cup cream or half and half after you puree'. Reheat, but do not cook further.
*Toasted French bread and a salad make this soup part of a simple lunch.
*This is an elegant luncheon first course served with chicken salad or quiche.
*Simmer, uncovered, for an extra 15-20 minutes to reduce; then, use as a sauce for casseroles, broiled chicken breasts or pork chops.
*Go a step further and add fresh or frozen spinach after you puree' the soup. Cook an additional 20 minutes before serving.
*A cup of cooked rice or small pasta shells may be added after you puree' the soup. Reheat before serving.