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Fresh Tomato Soup
Begin by peeling and roughly chopping all of the veggies. In a large stock pot heat up 2 tablespoons of olive oil and add the garlic, onion and carrots. Cook on medium-low until the onions start to soften, about 3 minutes. Add water to the pot as needed to prevent burning Add tomatoes and cook until they start to break down and release their juices, about 5 minutes Add veggie stock, spices and pot. . .
Prep Time: 15:00
Cook Time: 01:00
8 medium/large fresh tomatoes (about cups)*, roughly chopped (don't worry about removing the skin and seeds! )
5 carrots, peeled and roughly chopped
1 1/2 large onions, roughly chopped
3 small russet, white or yellow potatoes, peeled and roughly chopped
2 cloves garlic, roughly chopped
2 tablespoons olive oil
4 carton of low-sodium vegetable broth ( cups)
2 teaspoons each of dried basil, thyme, sage and oregano
1 small pinch of dried cloves (optional)
salt, to taste
2 tablespoons balsamic vinegar
1 can white northern beans (look for low-sodium), drained and rinsed
1 handful of fresh basil
1Begin by peeling and roughly chopping all of the veggies.
2In a large stock pot heat up 2 tablespoons of olive oil and add the garlic, onion and carrots. Cook on medium-low until the onions start to soften, about 3 minutes. Add water to the pot as needed to prevent burning
3Add tomatoes and cook until they start to break down and release their juices, about 5 minutes
4Add veggie stock, spices and potatoes and bring to a boil. Simmer for 15-20 minutes or until the potatoes and carrots are soft. Turn off heat and allow to cool for at least 20 minutes
5Add the drained beans, basil and balsamic vinegar to the pot and blend until smooth either with an immersion blender or by transferring the soup in batches into a high-speed blender.
6Serve and garnish with fresh basil and red pepper if desired
*Could also use canned whole tomatoes or jarred tomatoes
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