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!

No comments:

Post a Comment