Tomato soup with basil and carrots
3 servings
50 minutes
Tomato soup with basil and carrots is a refined blend of fresh vegetables, creamy textures, and aromatic spices. This soup draws inspiration from traditional European cuisine, where tomatoes and basil create a rich and deep flavor. The light sweetness of carrots complements the acidity of tomatoes, while the cream adds a velvety texture to the dish. Thanks to the use of natural ingredients, it is not only nutritious but also easily digestible. Ideal as a warming lunch in cooler weather or as a delicate first course for dinner. Served hot, garnished with fresh basil leaves and crusty bread. This soup is a symbol of comfort and harmony of flavors that will delight any lover of classic European recipes.
1
Sauté finely chopped onion and garlic in a pot over medium heat.
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
2
Add chopped carrots and tomato paste. Stir on low heat for 7 minutes, then add diced tomatoes, basil, pepper, salt, and pour in water.
- Carrot: 2 pieces
- Tomato paste: 4 tablespoons
- Tomatoes: 350 g
- Dried basil: to taste
- Ground black pepper: to taste
- Salt: to taste
- Water: 0.5 glass
3
Bring to a boil, reduce heat, and cook for 20 minutes. Mash the tomatoes as they cook.
4
Add cream. Bring to a boil and simmer for another 5-7 minutes.
- Cream: 200 ml
5
Add more spices if necessary.
