Tomato Basil soup is like summer in a bowl. This full-flavored light summer classic is perfect for your table.
Tomato Basil Soup
Servings: 6 people
Ingredients
- 10 Roma tomatoes blanched and peeled
- 2 Tbs olive oil
- 1 medium onion diced
- 2 large carrots finely grated
- 2 Tbs tomato paste 1 small can
- 4 cloves garlic diced
- 1/2 cup basil 8 leaves
- 1/2 tsp oregano
- 2 cups chicken stock
- 1 cup milk
- 1 tsp salt
Instructions
- In a Dutch oven over medium-low heat, add olive oil and heat until the pan is hot.
- Add onion and salt. Stir and cook partially covered for 8 minutes. Stirring occasionally.
- Remove lid add grated carrots, diced garlic and cook for about 6 minutes, stir occasionally.
- Add oregano, tomato paste, chopped tomatoes, and basil. Stir to combine. Cook for about 3-4 minutes then add chicken stock. Bring to a boil and reduce heat to simmer, cook for 20-30 mint jugs with he lid on, stirring occasionally until the tomatoes are tender.
- Remove from heat. Use an immersion blender* to blend to desired consistency.
- Stir in milk and serve immediately.
Notes
A kitchen blender may be used in the place of an immersion blender.
Did you make this recipe?
Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms
This delicate tomato basil soup is sure to be a crowd-pleaser. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my chocolate cream pie post here.
