PEASANT TOMATO SOUP

Peasant Tomato Soup image

Provided by Barbara Kafka

Categories weekday, soups and stews, appetizer, side dish

Time 17m

Yield 4 cups

Number Of Ingredients 11

Ingredients

1/4 pound carrots (2 medium size), trimmed, scraped and cut in 2-inch pieces
1/4 pound yellow onion (1 small or 1/2 large), peeled and quartered
1/4 pound fennel bulb, trimmed and pared with a potato peeler
3 medium-size cloves garlic, peeled and smashed
2 tablespoons of olive oil
1 pound canned tomatoes with thick puree
1 tablespoon cornstarch
2 cups chicken broth
1 teaspoon coarse kosher salt
1 1/2 tablespoons freshly squeezed lemon juice
Fresh basil, washed and shredded, to taste

Steps:

Coarsely chop carrots, onion, fennel and garlic in food processor. In a 2 1/2-quart ceramic or glass souffle dish, stir chopped vegetables and oil until well mixed. Cook, uncovered, at 100 percent for 4 minutes.
Meanwhile puree contents of tomato can in food processor. Dissolve cornstarch in chicken broth. Add pureed tomatoes and chicken broth mixture to vegetables. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent for 7 minutes. Season with remaining ingredients.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 778 milligrams, Sugar 9 grams