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Tomato-Carrot-Basil Soup

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Serves 2-4 | Prep Time 5-10 min | Cook Time 10 min

Why I Love This Recipe

FEATURING: Tomatoes, carrots, basil, and fresh onions (or onions or green onions).

A thick (but light) soup that is great with croutons. It is quite close to a quick tomato sauce we often make... you can actually eat it on pasta if you prefer! Or eat the leftover soup on pasta so you feel like you are eating a different meal the next day! We love to serve it also with quick fresh bruschetta:

HOW TO MAKE CROUTONS: Preheat oven to 400F : Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Set aside. When cool, cut in cubes.

Ingredients You'll Need

1 medium fresh onion with greens (or onion), chopped
1 medium carrot (or 2-3 small carrots), chopped
1-1/2 teaspoons oil
2-3 large tomatoes, peeled and core removed
1/4 teaspoon salt, or to taste
1/8 teaspoon coarsely ground pepper
1/4 cup loosely packed fresh basil leaves
1 cup vegetable broth

FOR SERVING - (all optional)
A few pieces of chopped tomatoes
A bit of green onions, chopped (or fresh onion greens, chopped)
A few basil leaves, chopped in thin ribbons
Croutons (leave out if gluten-free) - see note on how to make them in recipe description.


In a small saucepan, saute onion and carrot in oil until tender. Stir in the tomatoes, salt and pepper. Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly.

Add basil. Use a hand blender or transfer to a blender and blend. Cover and process until smooth.
FOR SERVING (optional): Laddle the soup in each bowl. Add a few tomato chunks, chopped green onions and basil. Serve with croutons (or bruschetta)

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