Tomato Soup

The perfect soup to celebrate the end of summer with sweet tomatoes and savory onions and garlic.

This recipe is strongly inspired by Feasting at Home’s “Best Tomato Soup” recipe.

Tomato Soup

Makes 4-6 cups

INGREDIENTS

• 4 tablespoons olive oil
• 1 large (or equivalent smaller) red or sweet onion, diced
• 1-3 cloves of garlic, minced.
• 2 carrots, quartered and chopped
• 1 red/orange sweet pepper, rough diced
• Optional hot pepper, minced
• About 2 Lbs. tomatoes – heirloom, red, cherry, or paste – halved or quartered.
• Salt to taste (start with 1 teaspoon)
• Pepper to taste (start with 1/2 teaspoon)
• Large handful of basil leaves, chopped
• 1 cup broth, stock, or water
• 1/2 cup cream (dairy, coconut, cashew, or other) – OR additional 1/2 cup water
• Optional sour cream as garnish.

INSTRUCTIONS

1. Heat large soup pot over medium high heat.
2. Add olive oil, onions, carrots, peppers, and salt.  Stir and cook over medium heat for 5-10 minutes, until carrots are softened and onions begin to caramelize.
3. Add garlic and tomatoes, and stir, cooking for another 2-4 minutes.
4. Add in water/broth and pepper, and simmer for 10-15 minutes. Add basil.
5. At this point you can either transfer soup to a blender and blend, use an immersion blender to blend, or keep soup chunky.
6. Stir in cream (if using), and taste.  Add additional salt and pepper if needed.
7. Serve and garnish with sour cream and fresh basil.

NOTES:

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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