Garden-Fresh Tomato Soup

A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!

INGRIDIENT

7 cups chopped fresh tomatoes (with seeds and juice)

1 onion, finely chopped

1 cup finely chopped carrots

3 cloves garlic, crushed

1 teaspoon extra-virgin olive oil, or more to taste

2 cups chicken broth

2 teaspoons salt, or to taste

¾ teaspoon white sugar

¾ teaspoon dried dill weed

½ teaspoon ground black pepper

¼ teaspoon celery salt

¼ teaspoon ground cloves

1 cup skim milk

1 tablespoon cornstarch

1 ½ teaspoons butter (Optional)

5 large fresh basil leaves, or more to taste

¼ cup grated Parmesan cheese, or to taste

2 tablespoons shredded fresh basil, or to taste

DIRECTION

Step: 1

Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.

Step: 2

Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.

Step: 3

Whisk milk and cornstarch together in a bowl until dissolved.

Step: 4

Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.

Step: 5

Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.

Step: 6

Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.

NUTRITION FACT

Per Serving: 160 calories; protein 7.7g; carbohydrates 24.2g; fat 5g; cholesterol 9.7mg; sodium 1408.8mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.

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