Oct 9, 2011
There is not much that is more comforting than fresh homemade tomato soup with a hot grilled cheese sandwich. I am not much of a lunch person since I have to cook breakfast and lunch for my son (he’s a picky one) and then dinner for the entire family. When it comes to my breakfast and lunch I usually just skip it (and all that cleaning) and go for a coffee or some other caffeine filled drink. However, today I was bold and actually made lunch for myself. I made this bright red soup with ripe summer tomatoes that I had frozen and basil that I dried myself.
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrot
1/4 cup chopped celery
2 (28 ounce) cans crushed tomatoes
3-1/2 cups vegetable broth
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
dollop yogurt, topping optional
1. Heat oil in a 4-quart saucepan over medium-high heat. Saute onion and garlic until onion is tender.
2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, salt, thyme, pepper and basil. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
3. Add a dollop of yogurt and a sprinkle of basil on top.
Yields: 6 servings