Tomato Soup

I adapted this recipe from a the Jamie Oliver Food Revolution cook book.

Ingredients:

• 2-3 carrots diced
• 1 onion diced
• 1 jalapeno diced
• 1-2 stalks of celery diced (optional- I didn't use because I don't like celery)
• 2-3 cloves of garlic minced
• 5-6 vine ripened tomatoes with the vine
• 1 14 ounce can of tomatoes
• 32 ounces of vegetable broth
•  1/4-1/3 cup of freshly chopped basil or 1 tbsp. rehydrated in water
• 2-4 tablespoons of olive oil
• salt and pepper to taste

Directions:
Saute the diced veggies in a pan for about 5 minutes with 1 tablespoon of the olive oil. Add the broth and bring to a boil. Reduce the heat, cover and cook for about 10 minutes. Add the tomatoes (with the vine) and the can of tomatoes, cover and cook for 5-10 more minutes. Add the soup to a blender (probably in batches) along with the basil, olive oil and salt and pepper. Blend until smooth. Add additional salt and pepper to taste. Serve with a cashew queso grilled "cheese" sandwich. Click here for that recipe.