Tomato Basil Soup

By tixrus-2

You can pretty much stick any stray veggies from the fridge in this soup along with the main ingredients (onion, tomato, basil, bouillon). Then you puree it. I got this recipe from some internet site and then modified it. Here’s what I used the other day and it turned out fabulous:

Ingredients

• 4 * 4 T butter
• 3 * 3 medium to large carrots, grated
• 3 * 3 stalks of celery, chopped
• 56 * 56 oz. chopped or whole stewed tomatoes (2 28 oz. cans or 8 to 9 ripe tomatoes)
• 1 * 1 cup basil or more, to taste
• 2 * 2 large onions
• 4 * 4 c. chicken broth (made from “better than bouillon”-needs refrigeration)
• 2 * 2 yellow summer squash
• * handful of parsley
• * salt & pepper to taste

Details

Servings 10

Preparation

Step 1

Melt butter. Saute onion and celery for a while. Add parsley. Add carrots. Saute until onion clarifies.

Stir in tomatoes and bouillon. Boil for a bit. Add squash. Cook until squash is a bit soft. Turn off heat, stir in basil. Add salt and pepper to taste.

Let sit a bit, then puree. Reheat if desired. Eat.

Makes 10 servings. It’s good reheated after frozen. Otherwise, it’ll feed a group. Serve with toasted bread to fill it out. Use oil and veggie bouillon if you’re not into those animal products. The original recipe called for sugar but the carrots are plenty sweet and it seems like overkill.