I love soul food. Fresh garden vegetables make the best soups and I picked for you this delicious fresh tomato soup to enjoy during summer. A perfect combination between tomatoes, basil and vinegar with a little bit of milk. Make sure to serve it with some bread and garnish with parmesan cheese ;-) enjoy!
INGREDIENTS
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups broth (chicken, beef, veggie, whatever!)
6-7 cups roughly chopped tomatoes
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh basil
1/4 teaspoon celery seed
1 teaspoon paprika
Salt and pepper, to taste
1/4 cup milk
DIRECTIONS
Add olive oil to a large stock pot over medium heat, add onion and garlic and cook until translucent and soft, about 7 minutes.
Add butter and melt. Whisk in flour until onions and garlic are well coated. Continue cooking for 1 minute.
Whisk in broth. Add tomatoes, vinegar, basil, celery seed, paprika, salt and pepper.
Bring to a boil, reduce heat and simmer for 10-15 minutes or until tomatoes have cooked down.
Remove from heat, stir in milk.
Carefully blend the soup with an immersion blender until completely smooth and delectable.
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