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Garden-Fresh Tomato Soup The Best Recipes

Looking for recipes Garden-Fresh Tomato Soup, each of our site provides recipes Garden-Fresh Tomato Soup that an individual need Listed below are the tested recipes Garden-Fresh Tomato Soup that will you need

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!"

Ingredients :

  • 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
  • 3/4 teaspoon white sugar
  • 3/4 teaspoon dried dill weed
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground cloves
  • 1 cup skim milk
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons butter (optional)
  • 5 large fresh basil leaves, or more to taste
  • 1/4 cup grated Parmesan cheese, or to taste
  • 2 tablespoons shredded fresh basil, or to taste

Instructions :

Prep : 20M Cook : 4M Ready in : 1H15M
  • 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.
  • 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.
  • Whisk milk and cornstarch together in a bowl until dissolved.
  • Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
  • Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
  • 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.

Notes :

  • You may add a splash of balsamic vinegar in individual bowls when serving, if desired.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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