Diva Tasting: Tomato Soup for Lunch…

Tomato Soup


8 Cups Chopped Fresh Tomatoes (With Seeds And Juice)

1 Medium Onion, Finely Chopped

1 Cup Finely Chopped Carrots

3 Cloves Garlic, Crushed

1 Teaspoon Extra-Virgin Olive Oil, Or More To Taste

2 Cups Chicken Broth

2 Teaspoons Salt, Or To Taste

¾ Teaspoon White Sugar

¾ Teaspoon Dried Dill Weed

½ Teaspoon Ground Black Pepper

¼ Teaspoon Celery Salt

¼ Teaspoon Ground Cloves

1 Cup Half N’ Half

1 Tablespoon Cornstarch

2 Teaspoons Butter (Optional)

5 Large Fresh Basil Leaves, Or More To Taste

½ Cup Grated Parmesan Cheese, Or To Taste

2 Tablespoons Shredded Fresh Basil, Or To Taste


Step 1 In a large soup pot, Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.

Step 2 Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.

Step 3 Whisk milk and cornstarch together in a bowl until dissolved.

Step 4 Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.

Step 5 Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.

Step 6 Place an immersion blender into pot and puree the soup. OR Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil. Serves 4. Serve with crackers or pita triangles. Grilled Cheese Sandwich and beverage.


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