1/2 medium red onion, diced
1 carrot, peeled and chopped
4 to 5 cloves garlic, peeled and chopped
5 1/2 to 6 cups diced or whole peeled tomatoes
About 6-8 fresh basil leaves (approx 1/8 cup if I had to guess), rough chopped
1 1/2 cups homemade stock or broth
1 tsp sea salt
1/4 tsp ground pepper
1/2 tsp maple sugar
1/2 cup milk
Olive oil to sauté
In a medium sized saucepan over medium heat, cook onion and carrot in olive oil until soft, about ten minutes. Add garlic. Cook another 2 to 3 minutes until garlic smell is strong. Carefully add tomatoes, stock, salt, pepper, basil, and maple sugar. Bring to a boil and then reduce heat and simmer for about 20 minutes.
In a blender or food processor or using a food mill or immersion blender (whatever you prefer), blend all until smooth. If using a blender, be sure to remove center piece in lid so steam will escape and cover with a towel so there is no mess. Return to the pan, add the milk, and simmer on low for another 10 minutes or so.
Comments: Very good, perfect for a fall night. Both boys love this version of tomato soup, which I served with grilled cheese.
I bought a wonderful book, The Healing Spices, which offers simple guidance on how to use herbs, their benefits, and other interesting information. Regarding basil, the book indicates that it may help prevent or treat a variety of ailments such as acne, cancer, stress, ulcer, gout, type 2 diabets (and on and on), and it is a "revered plan in India, where the root is carved into prayer beads (Tulsi Beads)".