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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, brunch, Buffet, Dinner, lunch, Main Course, Soup
Cuisine: American, European, French, Italian
Keyword: carrots, dried basil, fresh basil, home-style, Italian cuisine, Italian recipe, Light meal, summertime food, tomato sauce, tomatoes
Servings: 6 servings
Author: Candace Wilkinson Roney

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
  • 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.