Every Monday I try to have a meatless meal. It is a budget friendly option, and it is fun to experiment with vegetarian recipes. This recipe came together in a flash and was a refreshing soup. You can find the original recipe here. I am starting to become a fan of soup, and try to make one on Sundays, so that there are leftovers throughout the week for lunches and dinners. I made this soup on a Sunday and served it on Monday, so I didn’t have to worry about making dinner after a long busy day. But even if I had made it on Monday I would have had more than enough time! I served this soup with a sprinkling of parmesan cheese and some easy garlic toast. This tomato soup is a fresh and zingy version of a tomato soup. The tomato flavour is less intense than a tomato cream soup. This soup would be wonderful with fresh heirloom tomatoes in the summer! I’m looking forward to making this soup again with some tomatoes when they are in season and full of delicious tomato flavour.
A delicious and quick soup that is perfect for the summer and fresh tomatoes.
- 2 tbsp butter
- 2 garlic gloves
- 2 carrots peeled and chopped
- 1 medium onion chopped
- 4 cups chicken stock
- 1 cup water
- 8 roma tomatoes chopped
- 1/4 cup basil chopped
- lemon juice
In a large pot melt the butter over medium heat. Add the garlic, carrots and onion. Cook until onions have softened. Add the chicken stock and water. Simmer for 20 minutes covered.
After the 20 minutes, add the tomatoes and allow to simmer for another 10 minutes.
After the 10 minutes Use an immersion blender to blend the soup or in separate parts blend together the soup in a blender.
Add the basil to the soup and season with salt and pepper. Add a squirt or two of lemon juice to give the soup a fresh and zingy flavour.
Serve with garlic bread.