Creamy Tomato Soup Recipe

Creamy Tomato Soup Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 garlic clove, minced
• 5 ripe plum tomatoes, cut into 1/2-inch dice
• 1 (14.5-ounce) can crushed tomatoes
• 3 cups vegetable broth or water
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground fennel seeds
• salt and freshly ground black pepper
• fresh basil leaves, for garnish

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, carrot and garlic
3. Cover and cook until softened, about 5 minutes
4. Stir in the fresh and canned tomatoes, broth, dried basil, ground fennel seed and salt and pepper to taste
5. Bring to a boil, then reduce heat to low and simmer, covered, until vegetables are tender, about 20 minutes
6. Use an immersion blender to puree the soup in the pot or transfer in batches to a blender or food processor and puree
7. Return the soup to the pot and heat the soup until hot, adding additional broth, if necessary for desired consistency
8. Ladle the soup into bowls, garnish with basil leaves and serve

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