Herbed Fresh Tomato-Carrot Soup
Ingredients
- 2 Tbs. olive oil
- 1 C. finely chopped carrots
- 1/4 C. finely chopped celery
- 1/4 C. minced shallots
- 4 large tomatoes (about 2 ½ lbs.), peeled and cut into 1-inch cubes (about 5 C.)
- 3 C. tomato juice (two 11 ½ fluid oz. cans)
- 2 Tbs. minced fresh basil, or 1 tsp. dried basil
- 1 tsp. minced fresh thyme, or ¼ tsp. dried thyme
- 1 tsp. sugar
- 1 bay leaf
- 1/2 tsp. freshly ground pepper, or to taste
- Dash of salt, or to taste
- Dollops of chevre cheese or freshly grated parmesan cheese for garnish
Directions
Heat the oil in a Dutch oven over medium heat. Add the carrots and celery; cook, stirring occasionally, for about 4 minutes. Add the shallots; continue to cook, stirring constantly, until the vegetables are tender, about 1 more minute. Stir in the tomatoes, tomato juice, dried basil and thyme (if using), sugar, bay leaf, pepper, and salt. Stir occasionally until the mixture comes to a boil; cover and cook for about 10 minutes. Remove the bay leaf. Transfer the mixture in 2 batches to a blender; blend until smooth (see Tip). If you prefer a chunky soup, blend only half of the soup mixture. Stir in the fresh basil and thyme (if using). Taste and adjust the seasoning. Reheat the soup, if necessary. Serve piping hot, each serving topped with chevre or Parmesan cheese that will melt into the soup. Or refrigerate and serve later, chilled.
