Tomato Soup

2 T Extra Virgin Olive Oil
3 Cloves Garlic (rough chop)
1 Onion (rough chop)
3 Celery Stalks (rough chop)
2 Carrots (rough chop)
Salt & Pepper
1q Chicken Stock (divided)
1 T Dry Oregano
1 28oz Can of crushed Tomatoes
1/2 t Sugar
1/2 t Crushed Red Pepper Flakes
1 t Paprika
1 tiny pinch of Cumin

Saute onions, garlic, celery, carrot in a soup pot with the extra virgin olive oil. Season with Salt and Pepper. Stir every now and then and cook for about 4-5 minutes, or until vegetables are tender.

Add a splash of chicken stock with oregano and other spices. Puree veggies until smooth with a wand-mixer or food processor.

Add Tomatoes, remaining Chicken Stock, Sugar, red pepper flakes. Bring to a bubble and let simmer while making grilled cheese or another side you wish to serve as well.


This soup is packed with vegetable goodness, and the best part is, they're pureed, so nobody can pick the veggies out!

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