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Tomato Basil Soup
Servings Prep Time
10cups 15minutes
Cook Time
15minutes
Servings Prep Time
10cups 15minutes
Cook Time
15minutes
Ingredients
  • 1tbsp olive oil
  • 10 cloves garlichalved
  • 2 onionsmed-lrg, sliced
  • 3-4 carrotsmed-lrg, sliced
  • 1-2 red pepperssliced
  • 7 tomatoes on the vinemed., sliced
  • 1 1/2cubes vegetable bouillonI used “Not Chicken” bouillon 1 cube/1cup water equation
  • 8 fresh basil leavesor 1 1/2 tsp dried basil, plus 3/4 tsp italian seasoning
  • 2tsp. sweet hungarian spice
  • 3/4cup organic unsweetened soy milkor water, if preferred
  • 4oz. firm organic tofuoptional
  • salt and pepper to tasteimportant to bring out tangy flavor of vegetables
  • sharp cheddarshredded, if desired
Instructions
  1. In large wok or pot, sautee garlic and onion in olive oil until nearly tender. Add carrots and cook until nearly tender. Add red pepper and tomatoes and cook unit tender. In blender, blend the above ingredients with spices, bouillon, soy milk (or water), and tofu if desired. Blend until creamy smooth. You will need to do two batches in the blender, so pour first batch into a large bowl, add the rest of the veggies to blend, then combine all together in the large bowl. John prefers this soup without the soy milk and tofu for a stronger tomato and less creamy taste. I love it both ways. The kids love it with the creaminess. Your choice, or try both! Serve with shredded sharp cheddar and cracked pepper on top, if desired.
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