Tomato Soup

The reason this soup isn't "tomato red", is because it has some hidden veggies of carrots and onions inside.  It may change the color, but it does not make the soup taste like carrots at all.  In fact, carrots sweeten up the soup without having to put sugar in it.  

Serves 4
Ingredients  


 1 Tbs Butter
2 Large Carrots chopped
1 Small Onion diced
1 Tbs of Garlic minced
2C Chicken Stock 
3lbs of roughly chopped tomatoes (about 8 tomatoes)
3 Basil Leaf Stems
5 Fresh Basil Leaves Chopped
2 Tbs plain Greek Yogurt 
1/4C Parmesan Reggiano
Salt to Taste

1.  In a dutch oven or stock pot, melt the butter on medium heat until it browns 
2. Cook onion and carrots in the butter until softened (about 15 minutes) 
3. Add garlic until fragrant 
3. Add the chicken stock then the tomatoes and the basil leave stems to the pot
4. Bring to a vigorous boil
5. Lower heat and let simmer for approx an hour and a half.  Until liquid is reduced in the pot.
6. Blend using a hand blender, or placing the mixture into a blender in batches.
7. Stir in basil, Greek yogurt, and Parmesan Reggiano.  
8. Salt to taste

Enjoy!