Creamy Tomato Soup
Author: Hindy Garfinkel
Recipe type: Soup
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 5 cloves garlic, chopped
- 1 tbsp. fresh basil, chopped
- 1 tbsp. fresh oregano, chopped
- 1 tbsp. fresh thyme, chopped
- 2 tsp. salt
- 2 tsp. ground pepper
- 1 - 28 oz. can of roasted tomatoes
- 5 cups vegetable broth
- ½ cup half & half
- additional salt and pepper to taste
- In a large soup pot, heat up the olive oil on medium-high heat.
- Add in the onions, celery, carrots, garlic and herbs.
- Cook on medium-high for a few minutes until the onions begin to soften.
- Stir in the canned tomatoes.
- After a couple minutes of cooking, add in the vegetable broth.
- Let the soup come to a boil and then turn down the heat to medium low and cover the pot.
- Let the soup simmer covered for about 45 minutes.
- Check on the soup. The carrots should have softened.
- Puree the soup with an immersion blender.
- Stir in the half & half.
- Taste the soup and adjust seasoning.
- Serve and enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/12/creamy-tomato-soup-loaded-grilled-cheese.html
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