Fresh Tomato Soup

I'm learning that tomato season is very short in Texas. In fact, there were periods of extreme tomato drought this year due to the weather - John and I went to Cafe Brazil for brunch the other weekend and there was actually a sign posted on the door that said 'Sorry, no tomatoes.' What? You seriously can't get them anywhere? TRY HARDER!!!

As with any period of deprivation, it is human nature to gain the necessary survival skills to move on. So when tomatoes came back on the market, I knew I had to 'strike while the iron is hot,' so to speak. I bought Central Market out of house and home (aka tomatoes) - and started cooking.

This tomato soup is very tasty, healthy, and  must be served with grilled cheese.  Please try this for a healthy weeknight meal, you won't regret it.

Recipe

• 1 small sweet onion, chopped
• 1/2 cup shredded carrot
• 2 T. good olive oil
• 4 vine ripe tomatoes, chopped and seeds removed (medium sized)
• 1.5 T tomato paste
• 1 can diced tomatoes, no salt added
• 1.5 t. sugar 
• fresh ground pepper
• kosher salt
• 1 - 1 1/2 cup chicken broth
• 1/4-1/2 c. milk
• fresh basil

In a large pot, heat olive oil over medium heat. Add the chopped carrot and onion, and cook for about 10 minutes. 

Next, add the chopped tomato and let stew for 5 minutes. Add the canned tomatoes, tomato paste, and sugar. Generously salt and pepper. Stir for another 2 minutes.

Take out your amazing new food processor that you received as a wedding gift. If you didn't get one, any old food processor will do. Pour the tomato mixture into the food processor and pulse for about 30 seconds, until semi-smooth (I preferred to leave it somewhat chunky, but I won't tell you how to live your life).

Pour the tomato mixture back into the pot. Add the chicken broth (1 cup if you like it thicker, more if you prefer a soup-ier soup), stir, and let simmer, uncovered, for about 20 minutes. Add the milk to your liking - I added about 1/2 cup 2% milk.

Serve and garnish with freshly chopped basil.