Recipe of the Week

This is a recipe that I got from my sister-in-law, Melinda. I love it! We especially enjoy this with grilled cheese sandwiches. It is also something nice to eat on Fridays, when we never eat meat.

Tomato Soup

1/3 cup extra virgin olive oil

5 carrots, peeled and chopped

1 large yellow onion, chopped

1 Tablespoon dried basil

3 (28oz.) cans, whole tomatoes

1 (14 oz.) can, low sodium chicken broth

2 cups milk or half and half

Salt and pepper to taste

Fresh basil and parmesan to garnish

1) Heat oil in pan, then add carrots, onion, and basil. Sauté 10-12 minutes

2) Add entire cans of tomatoes and broth, bring to a boil. Reduce heat to low and simmer 20 minutes.

3) Put in blender and blend then put back in the pan. Add the dairy, salt, and pepper.

This recipe makes a ton! I always cook it in my large Dutch oven, and it is almost entirely full. We get many, many meals out of this one. If you don’t like the taste of canned tomatoes, before adding the milk, put in 1 tsp. of baking soda, this makes it a little less tomato-ey.