Fresh Tomato Soup

Soup isn't the first thing that comes to mind when deciding what to eat in the summer. But if you are like me, and you like to eat fresh tomatoes in as many ways as possible, this soup is for you. This soup is light and fresh and goes perfect with a sandwich or salad to make a lovely light dinner or lunch. It's also super easy to make!

Ingredients:
3 tablespoons olive oil
2 medium yellow onions, chopped
3 medium carrots, peeled and chopped
3 large garlic cloves, minced
1 tablespoon tomato paste
5 pounds fresh tomatoes, chopped
¼ cup packed basil, chopped
2 teaspoons fresh marjoram or oregano
1 ½ teaspoons sugar
1 tablespoon salt
2 teaspoons black pepper
4 cups low-sodium vegetable stock

Start by adding olive oil to a large stockpot over medium heat. Add the onions, carrots, and garlic and cook for 8-10 minutes, you don’t want the vegetables to brown. Add the tomato paste, stir well and cook for 1 minute. Add the remaining ingredients, bring to a boil, and then reduce to a simmer, cover with a lid, and cook for 45 minutes.

After the 45 minutes is up, let the soup cool for at least 15 minutes and then puree with a hand blender. Serve with julienned fresh basil.

Bon appetit!