Tomato Basil Soup
Author: 
Serves: 4-6
 
Ingredients
  • 1 small onion (or half a large), diced
  • 1 rib of celery, chopped
  • 1 carrot, peeled and diced
  • 2 cloves of garlic, minced
  • 1 T tomato paste
  • 1 large can (28 oz.) of chopped tomatoes (Organic or San Marzano are best!)
  • 1 T dried basil
  • 1 t dried oregano flakes
  • 1 bay leaf
  • 4 c vegetable stock or water
  • ½ c fresh basil
  • optional Parmesan cheese as a garnish
Instructions
  1. Heat a few tablespoons of olive oil in a soup pot over a medium flame. Add onions and a pinch of sea salt. Stir and cook for about 3 minutes. Add the celery and another small pinch of salt. Cook for a minute. Add the carrot and do the same. Add the garlic. Cook and stir until you smell it (about 30 sec.). Add the tomato paste and stir until it coats the veggies.
  2. Add the tomatoes, spices and stock. Bring just to boil, reduce heat, and simmer for about 30 minutes. Remove the bay leaf and add ¼ c of the fresh basil. Puree soup. Let your blender work for longer than you think it needs and it will turn out nice and creamy.
  3. Garnish with fresh basil leaves just before serving. You can also add a drizzle of very good olive oil and a fresh grating of cheese if you wish. Serve with crusty bread and a green salad for a simple dinner or with a grilled cheese sandwich for a classic American meal (skip the cheese garnish in this option). Enjoy!
Recipe by Mamaguru at http://mamaguru.com/tomato-basil-soup/