Who doesn’t love a hot bowl of soup on a cold day? The fresh tomatoes and basil give this recipe a divine, garden-goodness taste.
|1 tbs||olive oil|
|1 c||chopped onion|
|2 clove||garlic minced|
|8||large quartered tomatoes|
|1/2 c||chopped a carrot|
|1/4 c||chopped celery|
|1 (14.5-oz) can||chicken or vegetable broth|
|1/2 tsp||dried thyme|
|1/2 tsp||freshly ground black pepper|
|1 tbs||fresh minced basil|
Heat oil in a large Dutch oven over medium-high heat. Sauté onion and garlic until onion is tender. Add tomatoes and cook for 20 minutes. Add remaining ingredients; cook another 10 minutes. Let soup cool 10 minutes. Pour soup, a few cups at a time, into a food processor and purée. Continue until all soup is puréed to desired consistency.