Fresh Tomato Soup

One of my many New Year’s resolutions this year is to be less wasteful, and one way I working on toward this goal is by bring my lunch to work. Soup is an easy and tasty way to pack a lunch for work, and Tomato Soup reheats very well.

Servings: 8 – 10

4 lbs. vine-ripe tomatoes
2 large onions
3 carrots
1 bunch fresh basil
3/4 cup skim milk
1 cup Croutons

2 Tbsp. olive oil
2 Tbsp. tomato paste
2 tsp. granulated sugar
1 Tbsp. salt

Prepare vegetables
Chop the onions to a medium dice and set aside. Mince the garlic and set aside. Roughly chop the tomatoes and set aside. Peel and chop the carrots into rounds, approximately 1/4-inch thick and set aside.

Sauté onion, garlic, and carrots
Heat the olive oil in a large dutch oven over medium heat. Add the onions and carrots, sauté for 8 to 10 minutes or until vegetables are soft. Add garlic and cook for an additional minute.

Add remaining ingredients and simmer
Add the remaining ingredients except the milk and croutons, and stir. Increase heat to high and bring soup to a boil. Reduce heat to low and simmer for one hour, stirring occasionally.

Process through a food mill
Put soup through a food mill and discard solids.

Add milk
Return soup to the stove over low heat. Stir in milk.

Serve warm with Croutons.

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