Basic Tomato Soup from Food, Health & Happiness
- Total Time
extra virgin olive oil1 Tbsp
uncooked onion(s)1 medium, finely chopped
uncooked celery2 rib(s), medium, finely chopped
basil6 leaf/leaves, torn into pieces
garlic clove(s)3 clove(s), medium, finely chopped
canned unsalted tomato paste¼ cup(s)
fresh tomato(es)6 large, peeled and chopped
home-prepared chicken stock3 cup(s)
uncooked carrot(s)¾ cup(s)
- Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, carrot and basil. Season with salt, cover and cook, stirring occasionally, until softened but not colored, 5 to 7 minutes.
- Add the garlic and cook, for about 1 minute, until aromatic.
- Stir in the tomato paste and cook for 2 minutes, then add the tomatoes and chicken stock and season with salt and pepper. Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors.
- Working in batches, pour the soup into a blender and blend until smooth. Spoon into bowls.