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.