Ingredients
- 2 Tbsp. olive oil
- 4 cloves garlic, minced
- 3 medium carrots peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable stock
- 8 medium tomatoes
- 1/2 cup fresh basil, chopped
- 1 pinch salt and pepper, to taste
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Instructions
- In a large pot on medium heat, add olive oil. Stir in garlic, carrots and onions.
- Cook over medium-low heat until the onion is tender, about 10 minutes.
- Add the vegetable stock, cover and simmer for 20 minutes.
- Stir in the tomatoes and basil and simmer for another 10 minutes.
- Remove from heat and use an immersion blender to blend the soup until smooth. Season with salt and pepper if needed.
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