(Recipe) Herbed Fresh Tomato-Carrot Soup

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Herbed Fresh Tomato-Carrot Soup

 

Here's a quick-to-prepare, grown up tomato soup for sophisticated

tastes. It's at its best when made with vine-ripened tomatoes, which are

available at farmers' markets. Serve the soup chilled on warm summer

days.

 

2 tablespoons olive oil

1 cup finely chopped carrots

¼ cup finely chopped celery

¼ cup minced shallots

4 large tomatoes (about 2 ½ pounds), peeled and cut into 1-inch cubes

(about 5 cups)

3 cups tomato juice (two 11 ½ fluid ounce cans)

2 tablespoons minced fresh basil, or 1 teaspoon dried basil

1 teaspoon minced fresh thyme, or ¼ teaspoon dried thyme

1 teaspoon sugar

1 bay leaf

½ teaspoon freshly ground pepper, or to taste

Dash of salt, or to taste

Dollops of chevre cheese or freshly grated parmesan cheese for garnish

 

Heat the oil in a Dutch oven over medium heat. Add the carrots and

celery; cook, stirring occasionally, for about 4 minutes. Add the

shallots; continue to cook, stirring constantly, until the vegetables

are tender, about 1 more minute.

 

Stir in the tomatoes, tomato juice, dried basil and thyme (if using),

sugar, bay leaf, pepper, and salt. Stir occasionally until the mixture

comes to a boil; cover and cook for about 10 minutes. Remove the bay

leaf.

Transfer the mixture in 2 batches to a blender; blend until smooth (see

Tip). If you prefer a chunky soup, blend only half of the soup mixture.

 

Stir in the fresh basil and thyme (if using). Taste and adjust the

seasoning. Reheat the soup, if necessary.

 

Serve piping hot, each serving topped with chevre or Parmesan cheese

that will melt into the soup. Or refrigerate and serve later, chilled.

Advance preparation

 

This soup will keep for up to 3 days in a covered container in the

refrigerator. Reheat or serve chilled.

 

Lori