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Carrot Tomato Soup Recipe! #tipit
Food & Drink
1 large onion, diced
3 cloves garlic, diced
5 carrots, peeled and sliced
1.25 lbs butternut squash, peeled and sliced into cubes
2 celery stalks, diced
2 cans (14 oz each) whole peeled tomatoes
5 cups bone broth
½ cup fresh cilantro leaves
½ cup fresh basil leaves
salt and black pepper, to taste
3 tbs butter
splash of cream
Melt the butter in a large pot over low heat. Sautée the carrots, onion, garlic, celery and squash for about 10 minutes. Add the tomatoes and simmer for about 40 minutes, until the squash becomes tender. Remove from the heat and add the cilantro, basil, salt and pepper.
Puree in a blender in batches until smooth. Top with a splash of cream.