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Tomato Carrot Soup
1 small onion, chopped
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1 can 28 oz chopped tomatoes
4 cups water
1 tablespoon vegetable bouillon
1 large carrot, grated fine
1 stalk celery, chopped
1 tablespoon dried parsley
2 tablespoons dried basil
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
Heat a large pot with a tight fitting lid on medium heat. Add
olive oil and swirl to coat bottom. Add garlic and onion and cook
until onions turn translucent but not brown. Add tomatoes, carrot,
celery, water, vegetable bouillon, salt and parsley. Cook at least
one hour on a low simmer. Add basil, sugar, balsamic vinegar
and cook another 30 minutes. Adjust taste to suit and serve.
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Tomato Carrot 02