Garden-fresh tomatoes are cooked with veggies and the right balance of herbs and spices for a fresh and flavorful summer soup.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
160 Calories
Recipe Instructions
Step 1
Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
Step 2
Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
Step 3
Whisk milk and cornstarch together in a bowl until dissolved.
Step 4
Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
Step 5
Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
Step 6
Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Ingredients
1 tablespoon cornstarch
1 cup skim milk
2 cups chicken broth
1 onion, finely chopped
2 teaspoons salt, or to taste
3 cloves garlic, crushed
1 cup finely chopped carrots
2 tablespoons shredded fresh basil, or to taste
7 cups chopped fresh tomatoes (with seeds and juice)
1 teaspoon extra-virgin olive oil, or more to taste
