Homemade Tomato Soup

Total Time: 45 mins

Prep Time: 10 mins
Cook Time: 35 mins
Yields: 4 cups - Serves: 2

Ingredients
4 Tomatoes ( about 1.5 pound, large wine-ripe tomatoes)
1/2 Cup Celery (diced, 1 stalk)
1/2 Cup Carrots (diced, 2 medium carrots)
1/2 Cup Yellow Onion (small chopped)
1/4 Cup Basil (leaves, chopped)
2 tbsp Heavy Cream (optional, use more or less per taste)
1 tbsp Olive Oil
1 Garlic (clove, minced)
Salt and Black Pepper

Directions

1. Heat oil in a heavy bottom sauce pan. Add chopped onions and saute till onions are
translucent. Now, add carrots and celery, garlic, and continue cooking until carrots are soft,
about 4-5 minutes.
2. Blanch tomatoes and peal off the skins, Add the tomato pulp along with juice and seeds
to the pan. Additional Notes: If you want, you can squeeze off seeds of tomatoes, but I like
to use everything!
3. Add two cups water and bring the mixture to a rolling boil, let it simmer for 20-25
minutes or until tomatoes are cooked and liquid has reduced by 1/3.
4. Use an immersion blender or in a food processor, puree the cooked tomatoes (making
sure to avoid splash as liquid will be very hot). Return the pot to heat, add half of basil, and
let it simmer for another 5 minutes. Taste and adjust salt and black pepper. Additional
Notes: Depending upon acidity of tomatoes, you can also add 2-3 tablespoons of honey at
this point to mellow the flavors.
5. Now stir in 2 tbsp of heavy cream (optional) Ladle in soup bowls and serve hot with
bread of your choice.
Recipe *printed from: www.chefdehome.com. (*If print dialog does not open. Right click and select print.)