Name: Fresh Tomato and Carrot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 5 cups fresh tomatoes, chopped1 medium-sized carrot, diced roughly1 medium-sized yellow onion, cut up (your way)3 cloves garlic, minced2 tbsp olive oil1 tbsp butter1 tbsp sugara pinch of cloves powder2 tbsp fresh basil leaves, chopped4 cups water + 1 chicken bouillon or 4 cups chicken broth1 cup tomato juice1/2 cup cream

Ingredients

Scale

5 cups chopped fresh tomatoes
1/2 cup chopped fresh carrots
1 small-sized yellow onion, sliced
3 cloves garlic, minced
2 tbps olive oil
1 tbsp butter
1 tbsp sugar
1/2 tsp cloves powder
2 cups water + 1 chicken bouillon or
2 cups chicken broth
1/2 cup cream

Instructions

Over medium heat, sautee garlic and onion in olive oil and butter for a couple of minutes.
Add tomatoes and carrots. Stir until completely mixed.
Add salt, clove powder and sugar and a cup of water (or chicken broth).
Let simmer until vegetables are soft (about 20 minutes).
Puree the soup using an immersion or countertop blender.
Strain using a rough mesh or strainer and discard the lumps.
Add the rest of the chicken stock (or water and bouillon) and cream, then simmer once again, stirring occasionally, for another 15 minutes.
Serve with a dash of dried basil leaves.
Tip: I add 2 tablespoons of quick-cooking oatmeal after step 6 if I want the soup to be a little thicker. This will add about 5 minutes of simmer time to the soup.