Tomato basil soup

I really love tomato basil soup. Like, I could probably eat it every day. So far, this is my favorite recipe, but i'm always trying new ones so that may change. but, for now...try this one! The only real change that I make, is that I switch out the milk and cream for Almond milk since we don't really do much dairy, and I think it's just as creamy and delicious :). And I almost always make a loaf of Artisan bread to go with it.

Tomato Basil Soup

5 large carrots, peeled and diced

1 onion, diced

2 garlic cloves, diced

3 stalks of celery, diced

2 T butter

2 T olive oil

2- 28 oz cans whole peeled tomatoes (I used san marizano, but you don’t have to)

3 c. chicken stock

2 T dried basil

salt & pepper to taste

1 c. milk or heavy cream

- Chop all the veggies.  They don’t have to be uniform because you will be blending the soup at the end.

- Warm the butter and olive oil in a large soup pot.  Add the veggies and sauté for 5 minutes on medium heat.

- Add the dried basil and sauté for 3 more minutes.

- Add the tomatoes and stock and simmer on medium 20-25 minutes until tomatoes are broken down some.

-  Using an immersion blender (or blend in a blender in batches) puree soup until it is smooth.  Add salt and pepper to your taste.  (I don’t specify how much because each families tastes are different.)  When you have added enough salt and pepper, stir in the milk and cream.

**This soup will hold in the fridge for a week or in the freezer even longer.  Double the recipe if you want to make and freeze some!

in a blender in batches) puree soup until it is smooth.  Add salt and pepper to your taste.  (I don’t specify how much because each families tastes are different.)  When you have added enough salt and pepper, stir in the milk and cream.

**This soup will hold in the fridge for a week or in the freezer even longer.  Double the recipe if you want to make and freeze some!