Ingredients
- Two tablespoons olive oil
- Two red onions, chopped
- Two carrots, diced
- Three cloves garlic, minced
- Five tomatoes, diced
- One tablespoon tomato paste
- Eight fresh basil leaves
- Three cups chicken or vegetable broth
- Two teaspoons salt
- ¼ cup milk
PREPARATION
- Heat the olive oil in a large, deep stock pot over medium heat.
- Add the onion and carrots and sauté for eight to 10 minutes until tender.
- Add the garlic and cook for one minute.
- Add tomatoes, tomato paste, basil, chicken stock, salt and pepper and stir well.
- Bring the soup to boil, lower the heat, and simmer, uncovered for 30 minutes until the tomatoes are very tender.
- Use a blender or food processor to blend soup ingredients until pureed.
- Return to the pot. If needed then add milk and stir to combine.
- Season to taste with any salt, pepper or other spice choices.