A classic simple tomato soup is one of my favourite winter lunches, and it doesn't get much simpler than this one with minimal ingredients that can be prepared in about 20 minutes. One of the keys to the great flavour is the fresh basil leaves, so try to use fresh if you can, but about 1/2-1 tbsp of dried basil would also work in a pinch as well. The milk or cream is optional here, so if you like your tomato soup on the creamer side, go for it and add it in. And, what's tomato soup without its partner grilled cheese? A grilled cheese, made with whole grain bread, ghee, cheddar and gouda cheeses, would pair perfectly with this tomato soup.
Ingredients (2 servings)
1/2 tbsp olive oil
1 can diced tomatoes, seasoned with herbs and spices
1 cup vegetable broth
7-8 fresh basil leaves
1/2 medium onion, very finely chopped
1/2 cup carrots, diced
1/2 cup milk or cream (optional)
Heat the olive oil in a medium pot over medium heat. Add the onions and let cook for about 3-4 minutes until translucent. While the onions are cooking, place the tomatoes, basil leaves, and carrots into a food processor and pulse until smooth (or to desired consistency). Carefully, pour the ingredients from the food processor into the pot. Add the vegetable broth, and the milk or cream (if using), into the pot and let simmer for 10-12 minutes. Divide between two bowls, top with more basil or shredded cheese, if desired. Serve and enjoy!