Tomato Basil Soup
- 2-3 large cans of whole plum tomatoes
- 1 large bunch of basil leaves, reserve a few for the end
- 1 large carrot, chopped
- 1 large onion, sliced
- 1 zucchini, chopped
- 1 celery, chopped
- 2-3 cups of vegetable broth (2 cups for a thicker soup)
- 1/4-1/2 heavy cream (whatever you prefer)
- 1-2 Tablespoons cornstarch* (optional, if your soup is too liquidy)
- 3 garlic cloves, minced
- 3 Tablespoons olive oil
- salt and pepper to taste
- pinch of red pepper flakes
- Heat olive oil in a large soup pot.
- Sautee chopped onions until cooked and translucent.
- Add garlic and cook for a minute or two.
- Add carrot, zucchini, celery, and basil and cook for a few minutes.
- Add tomatoes (with juices) and vegetable broth.
- Bring soup to a boil, then reduce and simmer approximately 25-30 minutes.
- Once vegetables are thoroughly cooked, remove from heat.
- Using an immersion blender (or a regular blender) blend the soup till it's nice and smooth. (If using a regular blender, you'll probably have to blend the soup in batches until it's completely smooth)
- If your soup is too liquidy, mix cornstarch in a small amount of cold water, and add into the soup.
- Add heavy cream into the soup.
- Put the soup back on low heat and add salt and pepper to taste, and a pinch of red pepper flakes.
- Once the soup looks good, eat it! You can top with some basil leaves, OR, make chevre grilled cheese sandwiches with fried basil.