It's been an abundant tomato year for us and that is good thing! We eat so many tomatoes, in so many forms all year long! I have bottled tomato juice, tomato sauce, whole tomatoes and this year simply because it took less time, I roasted and froze tomatoes to use for soups and sauces throughout the coming months. I was sure to freeze in quantities that would be sufficient for a recipe of our favorite Tomato Soup. This is one we can each at least once a month paired with our delicious pesto grilled cheese sandwich. YUM!!
½ cup extra virgin olive oil
8 oz. finely chopped yellow onion
8 oz. finely chopped carrots
1 ½ tsp Casa Bella Vida Sea Salt
½ tsp freshly ground black pepper
2 tsp dried Basil
56 oz. Italian-Style Plum tomatoes in juice
Or oven roasted tomatoes
1 quart vegetable stock or water
16 oz. heavy whipping cream
½ oz Fresh Basil Leaves
In a large pot heat the oil. Add the onions and carrots.
Stir and let cook 3-4 min to soften the onion and carrots.
Add the salt, pepper and dried basil. Mix it in and cook for another minute.
Add the tomatoes with juice and the vegetable stock. Cook for 20-25 min on a low simmer. Add the whipping cream and cook another 5 minutes.
Add the fresh Basil and puree the soup
Top with a spoon full of homemade pesto
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