Paula's Tomato Soup

Recipe View In a large pot, combine the chopped tomatoes, finely chopped onion, finely chopped carrots, and crushed garlic. Drizzle with extra-virgin olive oil and cook over medium heat, stirring occasionally. Cover the pot and simmer until the vegetables are tender, about 25 minutes.

Recipe View Add chicken broth, salt, sugar, dill weed, black pepper, celery salt, and ground cloves to the tomato mixture. Cover the pot and continue to simmer, stirring occasionally, until the soup flavors have melded together, approximately 20 minutes.

Recipe View In a separate bowl, whisk together skim milk and cornstarch until the cornstarch is fully dissolved, ensuring a smooth consistency.

Recipe View In a saucepan, melt butter over medium-low heat. Whisk the cornstarch mixture into the melted butter until it becomes smooth and thickened, which should take about 3 to 5 minutes.

Recipe View Slowly pour the cornstarch mixture into the tomato soup, stirring continuously to ensure it is fully incorporated and the soup thickens evenly.

Recipe View Carefully transfer half of the soup and fresh basil leaves into a blender, filling it no more than half-full. Secure the lid tightly and pulse a few times before blending until smooth. Repeat with the remaining soup in batches. Return the blended soup to the pot and heat gently over low heat for 3 to 5 minutes. Serve hot, garnished with grated Parmesan cheese and shredded fresh basil.