Ingredients Jump to Instructions ↓

  1. 1 medium onion , chopped

  2. 1 large carrot , chopped

  3. 2 ribs celery , chopped

  4. 2 tbsp butter

  5. 3 roma tomato es, peeled and diced

  6. 1 (28-ounce) can diced fire roasted tomato es

  7. 3 C chicken stock Fresh Basil Salt and pepper

Instructions Jump to Ingredients ↑

  1. In a large pot, melt butter over medium heat. Add carrots, celery and onion and sautee until onions are translucent. Add canned tomatoes, chicken stock and fresh tomatoes. Allow to come to a boil and cook until vegetables are tender. Puree with an immersion blender. Add basil, salt and pepper to taste. Serve. To peel tomatoes, place in boiling water for 1-2 minutes. Run over cool water and peel.


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