Tomato Soup
1 tablespoon olive oil
1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded
4 tomatoes, chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock
Salt and pepper to taste
Heat the oil in a large pot and saute the onion,
celery, and carrots until vegetables are tender.
Add the tomatoes and basil.Simmer over low
heat, stirring occasionally, until tomatoes are
softened.
To Blend, cool soup,then transfer the mixture
to a blender and carefully blend until smooth.
Return pureed mixture to cooking pot and
combine with the stock.Simmer, uncovered,
until soup is reduced to the desired consistency.
Season with salt and pepper to taste.
Makes 4 servings.
I'll add a little salsa to mine at the table ( or the tv tray lol, depending on where we eat tonight, Paul will top his with a few slices of cheddar cheese).
1 tablespoon olive oil
1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded
4 tomatoes, chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock
Salt and pepper to taste
Heat the oil in a large pot and saute the onion,
celery, and carrots until vegetables are tender.
Add the tomatoes and basil.Simmer over low
heat, stirring occasionally, until tomatoes are
softened.
To Blend, cool soup,then transfer the mixture
to a blender and carefully blend until smooth.
Return pureed mixture to cooking pot and
combine with the stock.Simmer, uncovered,
until soup is reduced to the desired consistency.
Season with salt and pepper to taste.
Makes 4 servings.
I'll add a little salsa to mine at the table ( or the tv tray lol, depending on where we eat tonight, Paul will top his with a few slices of cheddar cheese).
