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Tomato Soup

This recipe makes 6 to 8 big bowls of soup. You will love how hearty and heart warming it is.

Course Soup
Servings 6 bowls

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

  1. 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.

  2. 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.

  3. Add the tomato paste and stir around. Cook until it turns darker, a minute or two. 

  4. Add the tomatoes and water. Cover and cook for 15 minutes, or until the vegetables are soft. 

  5. 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.

  6. Serve garnished with breadcrumbs or noochy pecans. Enjoy!