This delicious and simple soup is perfect to enjoy on a cool day. We like to pair it with a grilled cheese sandwich or fresh salad. It freezes well and is a wonderful soup to make and share.
- 1 TBSP olive oil
- 1 cup chopped onion
- ¾ cup shredded carrot
- 1 TBSP minced garlic
- 1 TBSP minced shallots
- 1 tsp sugar
- 1 tsp KitchenAble seasoing
- 10 large basil leaves, divided
- 3 drained sun-dried tomatoes, packed in oil
- 2 (14.5 oz) cans diced organic tomatoes, undrained
- 1 tsp of your favorite hot sauce
- 2 cups vegetable stock
- Garnish: 1 fresh basil leaf per bowl and crumbled chèvre or parmesan cheese
Heat olive oil in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan. Cook 5 minutes or until vegetables are tender, stirring frequently. Add sugar, KitchenAble seasoniong, and 4 basil leaves that have been chiffonaded.
Cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, hot sauce, and stock and bring to a boil. Reduce heat and simmer gently for 45 minutes. Remove from heat. Blend in blender or with immersion blender until smooth.
Divide among 6 bowls; garnish each serving with one basil leaf and cheese.
For a non-vegetarian version of this soup you can use chicken stock and top with grilled chicken.
For a creamy version of the soup add a splash of cream or top with crumbled chevre, let it soften and stir until smooth.