We continue to try various soups from a recent New York Times magazine! Recently, we made this hearty tomato soup.
- 3 cups tomatoes, chopped
- 1 small onion, chopped or crushed finely in a blender
- 1-2 carrots, chopped
- 2 tbsp garlic, minced
- 2 tbsp tomato paste
- 3 cups warm water
- 3 tbsp olive oil
- 1/2 cup chopped basil
- salt, pepper to taste
Saute onion in olive oil; add carrots, garlic and tomato paste. Add chopped tomatoes, salt, pepper and water. Mix well and bring to a boil. Lower heat and simmer for 10-15 minutes. Garnish with chopped basil.
Serve hot with pita bread or naan.