About this recipe:Fresh tomatoes are cooked with veggies and the right balance of herbs and spices for a very flavourful summer soup. Add a splash of balsamic vinegar in individual bowls when serving, if you like.
1.25kg fresh tomatoes, chopped (with seeds and juice)
1 onion, finely chopped
130g carrots, finely chopped
3 cloves garlic, crushed
1 teaspoon extra-virgin olive oil, or more to taste
500ml chicken stock
2 teaspoons salt, or to taste
3/4 teaspoon sugar
3/4 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/4 teaspoon ground cloves
225ml skimmed milk
1 tablespoon cornflour
1 1/2 teaspoons butter (optional)
5 large fresh basil leaves, or more to taste
20g grated Parmesan cheese, or to taste
2 tablespoons freshly chopped basil, or to taste
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Combine tomatoes, onion, carrots and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
Mix chicken stock, salt, sugar, dill, black pepper, celery salt and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavours have blended, about 20 minutes.
Whisk milk and cornflour together in a bowl until dissolved.
Heat butter in a saucepan over medium-low heat. Whisk cornflour mixture into melted butter until smooth and thickened, 3 to 5 minutes. Slowly pour thickened mixture into tomato soup, stirring until incorporated.
Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and freshly chopped basil.