This healthy and hearty soup is perfect to curl up with on a rainy day or cool evening. Each creamy spoonful is layered with hints of garlic and basil. This easy to make recipe is also Gluten Free and Vegan so it can be appreciated by all. Enjoy it alone or serve it alongside your favorite pasta or salad! Buen Provecho!
From the Kitchen of Blue Osa
Ingredients:
10-12 medium tomatoes
4 cloves of garlic
1 medium carrot
2 stalks of celery
1 onion
5-6 basil leaves
1 teaspoon sugar
1 teaspoon butter
1/2 teaspoon oil
salt and pepper to taste
Preparation:
1. Cut tomatoes into quarters
2. Peel and finely chop garlic
3. Peel and cut carrots
4. Cut celery
5. Peel and slice onion
6. Cut basil leaves into strips and set aside
7. Slowly heat oil and butter over low heat in a pan
8. Add sliced onions and saute until translucent
9. Add the chopped garlic and celery, stirring occasionally
10. Add carrots and tomatoes.
11. Stir on medium-high heat for 3 minutes
12. Add 4 cups of water
13. Bring to a boil and
14. Cover and simmer on low heat for 15 minutes
15. Remove from heat
16. Blend until smooth
17. Strain into separate pot
18. Return to a boil
19. Stir in basil and garnish
20. Serve hot
Buen Provecho from Blue Osa Yoga Retreat + Spa
