Peasant Tomato Soup

• 1/4 pound carrots (2 medium size), trimmed, scraped and cut in 2-inch pieces
• 1/4 pound yellow onion (1 small or 1/2 large), peeled and quartered
• 1/4 pound fennel bulb, trimmed and pared with a potato peeler
• 3 medium-size cloves garlic, peeled and smashed
• 2 tablespoons of olive oil
• 1 pound canned tomatoes with thick puree
• 1 tablespoon cornstarch
• 2 cups chicken broth
• 1 teaspoon coarse kosher salt
• 1 1/2 tablespoons freshly squeezed lemon juice
• Fresh basil, washed and shredded, to taste

1. Coarsely chop carrots, onion, fennel and garlic in food processor.
2. In a 2 1/2-quart ceramic or glass souffle dish, stir chopped vegetables and oil until well mixed.
3. Cook, uncovered, at 100 percent for 4 minutes.
4. Meanwhile puree contents of tomato can in food processor.
5. Dissolve cornstarch in chicken broth.
6. Add pureed tomatoes and chicken broth mixture to vegetables.
7. Cover tightly with polyvinyl plastic wrap.
8. Cook at 100 percent for 7 minutes.
9. Season with remaining ingredients.

carrots, onion, fennel, garlic, olive oil, tomatoes, cornstarch, chicken broth, coarse kosher salt, freshly squeezed lemon juice, fresh basil

Taken from cooking.nytimes.com/recipes/8993 (may not work)