If you’re a fan of tomato soup, here’s a great variation to try—Tomato Carrot Soup with Basil. It makes a great soup for any time of the year, especially for spring and summer when fresh tomatoes are available in abundance. So, make it in spring and summer with fresh tomatoes. And during the winter you can use canned diced tomatoes and it would still be great that way!

This soup has a good variety of veggies in it—carrots, celery and onion—all blended to a smooth consistency. Garlic and basil also add to the flavor. It makes a great meal with some crusty bread. Or serve it at dinner before your main course.

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TOMATO CARROT SOUP WITH BASIL by NancyC

Makes about 4 servings

• 1 Tablespoon olive oil
• 2 medium carrots, shredded
• 2 stalks celery, finely chopped
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1 cup water
•  2 pounds fresh tomatoes, seeded and diced (or 2 [14.5-ounce] cans diced tomatoes)
• 1/2 cup chopped fresh basil or 2 Tablespoons dried basil, crushed
• 1 teaspoon salt
• 1 Tablespoon balsamic vinegar

In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium-low heat for 10 minutes, stirring occasionally. Add half of the tomatoes and cook an additional 5 minutes.

Transfer mixture, in 2 batches, to a blender or food processor and add 1/2 cup water to each batch. Cover and blend until smooth, then return mixture to saucepan.

Stir in the salt, half of the basil, and the remaining tomatoes. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Stir in the remaining basil and balsamic vinegar and heat an additional 5 minutes. Serve immediately.

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If you are a fan of tomato soup, you’ll want to try this sometime! I love trying out new versions of tomato soup. Do you have a favorite tomato soup recipe?

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