Peel and cut up to large carrots
Peel and cut up to medium onions, 1 sweet white onion and 1 red onion
1 cup of water
3 lbs of tomatoes, cut up, I use 1 lb of cherry tomatoes, 1 lb of beef tomatoes, 1 lb of regular tomatoes
1/2 cup of basil and a handful of lemon thyme, lemon spice mixture and parsley
Salt and Pepper
4 garlic cloves in pieces
1 can of chicken broth, 1 can of water
Get a large pot for all ingredients. Place the cut tomatoes, the bigger and medium tomatoes remove the seeds, don’t worry about the cherry tomatoes into the pot. Add the 1cup of water. Drizzle some the sunflower oil over the mixture about 2 tbsp. Then add all the other ingredients except for the chicken broth and water. Bring to a boil and then turn down to simmer, it needs to simmer about 40 minutes, stirring all the time. Once carrots are soft, you can stab it with a fork easily then remove from heat and puree in blender. I have a Ninja blender that works so well for this. Once all pureed up put back into the pot and add the chicken broth and using the can measure a can of water to add to the mixture. Also to get all the soup mixture out of the blender and some water and shake it up and pour into the soup. Bring back to a boil and then turn down to simmer. For at least 10 minutes, stirring from time to time.
Now I serve this with homemade bread, and salads, this time around I did a kale salad and a cucumber salad. Plus we added some parmesan cheese on top of the soup. For a twist you can also throw on some croutons. You can sprinkle it with extra spices like parsley or put a leaf of lemon spice in each bowl when you serve.
Because this was a weekend dinner I served it with a wine Ojo de Pàjaro 2015 Carmenère by Julia Wine. Very nice and smooth. It enhances the flavors it doesn’t over power them. Instead it mingles with them adding an extra level of enjoyment to the food.