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Tomato Basil Soup


2 T. butter
2 medium cloves garlic, minced
2 medium carrots, peeled and diced
1 medium onion, chopped
4 c. chicken stock
1 c. water
8 roma tomatoes, chopped
1/4 c. fresh basil, finely chopped
1/2 c. fresh parsley, finely chopped
1 tsp. concentrated lemon juice


In a large pot, melt butter over medium heat. Stir in garlic, carrots and onions. Cook over medium-low heat until the onion is tender. Add the chicken stock and water, cover and simmer for 20 min. Stir in tomatoes and simmer for another 10 min. Remove from heat and use a hand held blender to blend the soup until smooth. Stir in the basil and parsley. Add salt and pepper to taste. Serve hot with fresh garlic bread!

 

 

 

Pick up our latest issue of The Ohio Country Register for these and other delicious recipes.