Tomato Soup Recipe, by Joanne Kennedy

Ingredients:

  2 lbs of fresh, loosely chopped tomatoes (I don’t peel my tomatoes, but to cut down the acidity you can.)

  2 large carrots peeled and chopped

  1 large onion loosely chopped

  3 cloves of garlic, peeled and whole but broken open with the flat side of a knife

  2 – 4 tbls olive oil

  5 fresh basil leaves or a pinch of dried basil

  1 sprig of fresh oregano (leaves only) or a pinch of dried oregano

  A pinch of red chili pepper flakes

  A pinch of nutmeg

  2 cups of chicken or vegetable stock

  Salt and pepper to taste

* If you prefer a creamy texture, you can add 1 cup heavy cream (half and half, whole milk or almond milk can be used as substitute depending on taste and dietary needs.) Enjoy!

Directions:

On medium-high heat, place olive oil in a large pan.  When hot add garlic to infuse the oil with garlic flavor.  Add onions and turn down heat to medium.  Add carrots and sauté until onions are soft and a little caramelized.  Add chopped tomatoes.  Sauté for a few minutes and then add chicken stock, chili flakes, nutmeg, basil and oregano.  Simmer on medium heat then take off heat for a few minutes.  Transfer soup to a Vitamix or blender.  Blend on low and drizzle a little bit of really good olive oil to emulsify.  Add salt and pepper to taste and garnish with basil or a drizzle of olive oil and crumbled goat cheese.  My family likes this soup best served with a grilled cheese sandwich.

You can also roast the tomatoes, carrots, onions and garlic for a richer and deeper flavor.  To roast, preheat oven to 375.  Toss the tomatoes, carrots, onions and garlic with olive oil salt and pepper in a baking sheet with a rim and roast for 45 minutes.  Pour the vegetables and stock into a Vitamix or blender and continue with directions above.

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