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Homemade Tomato Soup

 1 tbsp olive oil
 1 cup chopped onion
 2 cloves garlic, minced
 ½ cup chopped carrot
 ¼ cup chopped celery
 2 (28 ounce) cans crushed tomatoes
 ½ cup vegetable broth
 1 sm. can tomato paste
 1 tbsp Worcestershire sauce
 1 tsp salt
 ½ tsp dried thyme
 ½ tsp ground black pepper
 ¼ cup fresh basil, chopped
 Crumbled Goat cheese, or Gorgonzola (I also would use feta)
1

Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.

2

Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, paste, broth, Worcestershire sauce, salt, thyme, pepper. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

3

Garnish with fresh basil and crumbled cheese.