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home > recipes > soups > tomato carrot soup
from USA Here is my attempt at copying a soup I tasted in one of our local restaurants. I think I got it pretty close. Either way, its quite tasty. * Exported from MasterCook * Tomato Carrot Soup Recipe By : The Bluebearry Patch/Serge Zoritch Serving Size : 4 Preparation Time :0:00 Categories : Good Living Healthy And Hearty Soups & Stews Tomatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small Onion -- Chopped 1 Clove Garlic -- Minced 1 Tablespoon Extra Virgin Olive Oil 1 Can 28 Oz Chopped Tomatoes 4 Cups Water 1 Tablespoon Vegetable Bouillon 1 Large Carrot -- Grated Fine 1 Stalk Celery -- Chopped 1 Tablespoon Dried Parsley 2 Tablespoons Dried Basil 1 Tablespoon Sugar 1 Tablespoon Balsamic Vinegar 1 Teaspoon Salt Heat a large pot with a tight fitting lid on medium heat. Add olive oil and swirl to coat bottom. Add garlic and onion and cook until onions turn translucent but not brown. Add tomatoes, carrot, celery, water, vegetable bouillon, salt and parsley. Cook at least one hour on a low simmer. Add basil, sugar, balsamic vinegar and cook another 30 minutes. Adjust taste to suit and serve. Enjoy! Audrey & Serge Zoritch szoritch@cablelan.net

Tomato Carrot Soup


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keyword: tomato
keyword: carrot
recipes for soups
recipes by szoritch
Email Address:
(posted November 13, 2000)

from USA

Here is my attempt at copying a
soup I tasted in one of our local restaurants. I think I got it pretty close. Either way, its quite tasty.

* Exported from MasterCook *

Tomato Carrot Soup

Recipe By : The Bluebearry Patch/Serge Zoritch
Serving Size : 4 Preparation Time :0:00
Categories : Good Living Healthy And
Hearty
Soups & Stews Tomatoes
Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Small
Onion -- Chopped
1
Clove Garlic -- Minced
1 Tablespoon Extra Virgin
Olive Oil
1 Can 28 Oz Chopped Tomatoes
4 Cups Water
1 Tablespoon Vegetable
Bouillon
1 Large
Carrot -- Grated Fine
1 Stalk
Celery -- Chopped
1 Tablespoon Dried
Parsley
2 Tablespoons Dried
Basil
1 Tablespoon
Sugar
1 Tablespoon
Balsamic
Vinegar
1 Teaspoon
Salt

Heat a large
pot with a tight fitting lid on medium heat. Add olive oil and swirl to coat bottom. Add garlic and onion and cook until onions turn translucent but not brown.

Add tomatoes,
carrot,
celery, water, vegetable bouillon, salt and parsley. Cook at least one hour on a low simmer.

Add
basil, sugar, balsamic
vinegar and cook another 30 minutes. Adjust taste to suit and serve.

Enjoy!

Audrey & Serge Zoritch
szoritch@cablelan.net



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