Simple Vegetable Soup

The basic soup can be varied almost infinitely by changing the herbs used. You can also use a variety of toppings; I like small crisp garlic croutons, sour cream, or even avacado & sour cream on the soup (cold) in summer.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  medium tomatoes, peeled and seeded
• 2  small russet potatoes, peeled
• 2  carrots, peeled
• 2  garlic cloves, peeled
• 2  cups vegetable broth (can use chicken broth)
•  salt, to taste (broth usually has enough)
• 1⁄2 teaspoon white pepper (if you use black it won't be as pretty)
• 2  tablespoons lemon juice
• 1  tablespoon fresh basil or 1  teaspoon dried basil

Directions

1. Coarsely chop vegetables.
2. Add all ingredients except herbs and lemon juice to broth in a sauce pan, and bring to a boil. Decrease heat, cover pan, and simmer for 15 minutes, or until vegetables are soft.
3. Remove from heat and allow to cool to room temperature. Add lemon juice and herbs, and process in food processor or food mill until smooth.
4. At this point, soup can be refrigerated for up to 3 days or frozen up to 3 months.
5. Serve soup either hot or cold. Garnish with fresh herbs or other topping of your choice.