Garden Tomato Soup

1. 1

   In a large stainless steel pot, heat olive oil.

2. 2

   Add onion and carrot; cook over medium heat for about 4 minutes, stirring occasionally, until carrots are softened.

3. 3

   Add quartered tomatoes, chopped garlic and herbs.

4. 4

   Reduce heat and simmer covered, for 25 minutes.

5. 5

   Discard the bay leaf.

6. 6

   Let soup cool slightly, then puree in a food processor.

7. 7

   To serve immediately, stir in yogurt or sour cream.

8. 8

   To freeze, ladle into containers, cool completely, then put into freezer.

9. 9

   After thawing and heating later, add sour cream or yogurt.

10. 10

    Add salt at table if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.