This recipe for homemade tomato soup is easy to make and fairly quick, making it a weeknight option, plus it tastes so good you'll never go back to soup out of a can.
1teaspoondried basilor 1 TB. chopped fresh in season
salt and pepper to taste
4cupschopped tomatoesor 3 14-ounce cans
4cupschicken or vegetable stock
Instructions
Melt the butter in a 4-quart saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute.
Add all the remaining ingredients and bring to a boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes.
Blend with an immersion blender (or in batches in a blender) until smooth.
When serving, garnish with sliced green onions, parsley, or fresh basil.
Notes
Using the thyme and basil gives it a pizza-like flavor, leave out if you'd prefer or replace with oregano.You can replace 1/4 cup of the stock with orange juice for a unique, bright flavor.