Fresh Tomato and Basil Soup
Tools Required:knife and cutting board, large (4-quart) saucepan, measuring cups and spoons, blender (optional)
Servings Prep Time
6people 45minutes start to finish
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
6people 45minutes start to finish
Difficulty Cost
Easy! Inexpensive!
Garnish: (optional)
Instructions
  1. Chop onion. Heat oil in a large saucepan over medium-low heat. Add onion and begin to cook, stirring occasionally.
  2. Thinly slice (or grate) carrot and add to saucepan. Lower heat if needed and add 1 to 2 tablespoons of broth. Cook and stir another 5 to 7 minutes, until very soft and slightly caramelized.
  3. While onions and carrots cook, cut the tomatoes* in half and gently squeeze out some of the juices and seeds, then discard. Finely chop tomatoes. This should yield about 4 cups. Add tomatoes. Cook and stir another 3 to 5 minutes.
  4. Add remaining broth, tomato paste, salt, pepper, and red pepper flakes.
  5. Bring to a gentle boil over medium heat, then lower to medium-low and simmer (uncovered) about 30 minutes. Add more broth if desired. (The amount of broth depends on how juicy your tomatoes are and how thick you like your soup.)
  6. If desired, blend until smooth. Alternatively, serve chunky style.
  7. While soup simmers, chop basil* and stir into soup, along with the juice of half a lemon. Adjust seasonings, to taste.
  8. Stir in the basil and squeeze the juice of one lemon into the soup right before serving.
  9. Garnish with a sprig of basil if desired.