Do you have a surplus of fresh tomatoes left over from the garden you need to do something with? This delicious and easy to make tomato soup freezes great if you want to make a couple batches and hits the spot when it comes to garden fresh flavor- plus all it takes is 20 minutes!
This soup is packed with carotenoids, natural plant pigments that are abundant both in carrots and tomatoes and that offer numerous health benefits such as improved eye sight, digestion, and reduced blood pressure. Tomatoes and carrots are also a rich source of vitamins A, C and folic acid.
The onions and garlic contain “organosulfur compounds” -which give them antioxidant properties that make them protective against health conditions such as heart disease and cancer.
This is one Fall soup you should be sure to include in your diet!
Ingredients
- 2 tbsp olive oil
- 1 chopped sweet onion
- 2-3 garlic cloves chopped
- 1 large carrot chopped
- 1 1/2 pounds tomatoes—(3 cups) chopped, with juices
- 1 teaspoon tomato paste
- 2 cups chicken broth
- 1 basil sprig
- ½ tsp Salt
- ¼ tsp Freshly ground pepper
- 1/4 cup plus freshly grated Parmigiano-Reggiano cheese
Instructions
- In a large saucepan, heat oil on low. Add the onion and saute, stirring until softened, about 5 minutes.
- Add the garlic and cook for another couple minutes.
- Add in the chopped carrot and cook until soft.
- Add the tomatoes and their juices, along with the tomato paste and cook, stirring, for 5 minutes.
- Add the broth and basil and season with salt and pepper.
- Simmer until the tomatoes are broken down, about 15 minutes.
- Discard the basil and puree the soup until smooth.
- Option: Sprinkle with the cheese and fresh bread crumbs, or top baguette slices with the cheese and broil just until melted, about 30 seconds.
- I like to double the recipe and make a large pot that stores in the fridge for a few days.
