I love, love, love this soup! It’s flavorful, tomato-y and super delicious. This is such an easy recipe, you will want to make a double batch and have it all week. And it serves as a great base for any tomato based soup. You can add lots of vegetables for a vegetarian vegetable soup (I’m reminiscing about my mother opening a can of Campbell’s), beans and pasta for pasta fagioli, or lentils or chickpeas for a chowder.
Some notes:
- If you don’t have roasted garlic, you can use a clove or two.
- I use my vegetable broth powder instead of vegetable stock. If you don’t have any, use vegetable stock instead of water.
- I like to use homemade breadcrumbs or noochy pecans for garnish. To make noochy pecans, drop 1/2 cup of pecans and 1/4 cup nooch in a processor with some fresh parsley and pulse until crumbs.
Tomato Soup
This recipe makes 6 to 8 big bowls of soup. You will love how hearty and heart warming it is.
Ingredients
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 tablespoon Olive oil
- 1 teaspoon vegetable broth powder
- 1 teaspoon roasted garlic
- 2 tablespoons tomato paste
- 1 28oz. can crushed tomatoes
- 2 cups filtered water
- Breadcrumbs or noochy pecans, for garnish
- Fresh tomatoes, for garnish
- Salt, a few pinches
Instructions
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Dice the onions, carrots and celery. They don't have to be perfect, just the same size so they cook evenly. Remember, this soup will be pureed.
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Heat olive oil in a soup pot. Add the onions, carrots and celery. Cook on medium until softening. Add the vegetable broth powder, garlic and stir around. Season with a pinch of salt.
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Add the tomato paste and stir around. Cook until it turns darker, a minute or two.
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Add the tomatoes and water. Cover and cook for 15 minutes, or until the vegetables are soft.
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Turn off the flame and let cool for a few minutes. Carefully transfer to the blender and puree until the color turns from a dark red tomato sauce color to a light red almost orange color and the texture is nice and smooth.
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Serve garnished with breadcrumbs or noochy pecans. Enjoy!