Tomato Basil Soup
Kathy W.
Yield: 4-6 servings
1 small onion, finely chopped
1 small carrot, finely chopped
2 TB olive oil
1 large can S&W chopped tomatoes (1 lb, 12 oz) or 2
small cans
Fresh or dried thyme and/or basil to taste (I use lots of fresh or about 2 tsp of dried
)
1 cup half and half or milk
In a 2 qt pan over medium heat, cook onion and carrot in oil
until onion is soft. Add tomatoes and
their liquid, thyme, and basil. Bring to a boil, cover, reduce heat and simmer
20 minutes.
AFTER the soup has cooled somewhat, in a blender or food
processor, puree soup until smooth, return to pan. Whisk in milk. Heat through to serve warm, or cover and
refrigerate to serve cold. Yummy both
ways.
