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The Tongva Times

The Tongva Times

The Tongva Times

Tomato Soup (serves 4)

    Recipes for tomato soup can be different from one person to another. Please note that this recipe is just one form of many variations. This delicious tomato soup is best when refrigerated over one night and reheated before serving.

    3 tablespoons olive oil
    2 cups chopped yellow onion
    1 cup peeled and diced carrot
    1 tablespoon chopped garlic
    2 cans Roma tomatoes, drained well and coarsely chopped
    4 cups chicken broth
    1 teaspoon salt
    ⅛ teaspoon cayenne pepper

    1. warm the olive oil in a large, deep-sided, non-aluminum saucepan over medium heat.
    2. When hot, add the chopped onion and carrots and stir until they begin to soften, about 3 minutes. Add garlic and stir one more minute. Add the tomatoes, broth, salt, and pepper. Bring to a boil. Reduce the heat to low, and simmer, uncovered, until vegetables are tender, 30-35 minutes.
    3. Remove the soup from heat and let cool for 10 minutes. Blend using a food processor or mixer. Taste and adjust the thickness and taste of the soup with broth and seasonings.
    4. Garnish with basil or mint, if desired.

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    Tomato Soup (serves 4)