Thick & Hearty Tomato Soup



2 Tablespoons olive oil

1 large carrot, diced

1 stalk celery, chopped

1/2 purple onion, chopped

3 cloves garlic

1 teaspoon salt, or to taste

3/4 teaspoon black pepper

2 cups chopped tomato (about 5-6 medium-small tomatoes)

3/4 cups chicken broth

1 1/2 Tablespoons basil

1/2 Tablespoon sugar

5 Tablespoons milk

Directions & Notes:

1. In a large frying pan or saucepan, bring the olive oil to medium heat and add the carrot, celery, and purple onion. Cook until soft.


2. Add the garlic, salt, and black pepper and cook another minute.

3. Add the tomatoes and 1/2 cup of the chicken broth, reduce heat, and allow to simmer about 25 minutes, partially or totally covered, until everything is softened. Stir in the sugar and basil.

4. Transfer the mixture to a blender and blend until smooth. Add the milk to help with blending and enhance flavor. Add additional salt to taste and the additional 1/4 cup or more of chicken broth until the soup reaches desired thinness. It will be pretty thick if no additional liquid is added.

Great served with homemade croutons!

Serving Estimate: Serves 2



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