The Gulf Today - Panorama - - Food -


2 ta­ble­spoons olive oil

3 large car­rots, peeled and diced 1 small yel­low onion, finely chopped 2 tea­spoons dried basil leaves 1 (28-ounce) can no-salt-added crushed toma­toes

1 (14.5-ounce) can no-salt-added diced toma­toes, with liq­uid 1 (14.5-ounce) re­duced sodium chicken broth

2 cups 2 per­cent low-fat evap­o­rated milk

Salt and pep­per to taste

12 to 18 gar­lic cheese crou­tons (the larger size crou­tons)


1. In a large saucepan or Dutch oven, heat olive oil over medium high heat. Add car­rots and onion and cook, stir­ring fre­quently, un­til ten­der, about 8 to 10 min­utes. Add basil and blend well.

2. Stir in toma­toes and broth. Bring to a boil; re­duce heat to a sim­mer and sim­mer, un­cov­ered, 30 to 40 min­utes. Al­low mix­ture to cool slightly.

3. Use an im­mer­sion blender and puree soup un­til smooth (or al­ter­nately, in batches, place soup into the work bowl of a food pro­ces­sor or blender and blend un­til smooth. Re­turn soup to saucepan.)

4. Add evap­o­rated milk and stir gen­tly to blend. Heat un­til heated through over medium heat but do not al­low to boil. Sea­son with salt and pep­per to taste.

5. La­dle soup into serv­ing bowls and gar­nish each serv­ing with 3 gar­lic cheese crou­tons.

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