This is one of my favorite recipes that I got from a friend. We don't eat it as soup though. We use it on our pasta. If my 4 year old eats it up then I'm thrilled. Nowadays, she'll ask, "do I eat that". We always say yes even if she just picks at it. However, she does eat this one most of the time.
Tomato & Basil Soup Servings: 6
Ingredients
2 Tbsp. olive oil
1 cup chopped carrot(s)
1 cup chopped onion(s)
1 cup chopped celery
1 tsp. dried thyme
2 tsp. minced garlic
1 leaf bay leaf
1 28 oz can and 1 14 oz can diced tomatoes
1 3/4 cup vegetable broth
1/2 cup heavy whipping cream
4 Tbsp. chopped basil
Directions
Heat 2 tablespoons olive oil in heavy large saucepan over medium heat. Add chopped carrots, onion and celery. Sauté` until beginning to soften, about 5 minutes. Mix in thyme, garlic and bay leaf. Add all canned tomatoes with their juices and vegetable stock. Simmer about 20 minutes. Add whipping cream; simmer 5 minutes. Mix in 4 tablespoons chopped fresh basil. Remove bay leaf. Working in batches, puree soup in blender. (Definitely small batches unless you are ok with it on your ceiling) Transfer to large saucepan. Season soup with salt and pepper. Serve over pasta or as a soup.
Heat 2 tablespoons olive oil in heavy large saucepan over medium heat. Add chopped carrots, onion and celery. Sauté` until beginning to soften, about 5 minutes. Mix in thyme, garlic and bay leaf. Add all canned tomatoes with their juices and vegetable stock. Simmer about 20 minutes. Add whipping cream; simmer 5 minutes. Mix in 4 tablespoons chopped fresh basil. Remove bay leaf. Working in batches, puree soup in blender. (Definitely small batches unless you are ok with it on your ceiling) Transfer to large saucepan. Season soup with salt and pepper. Serve over pasta or as a soup.
