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Easy peasy tomato soup

written by

Aliceson Bales

posted on

February 16, 2024

So let’s face it - we’re probably not getting enough veggies in our diets. And in the winter it’s even harder for me. The garden isn’t producing and then we’re just busy. Plus it’s so DARK. DREARY. It makes me want to eat a lot of white flour and sugar.

But the Responsible Me needs the Fun Me to eat a few fruits and veggies. Maybe a little fiber. So Responsible Me has found a compromise of sorts - a super yummy, quick and easy tomato soup that’s chocked full of veggies no one even KNOWS about. Since I make this soup in the winter I use canned tomatoes and dried herbs, generally. That makes the hands-on time even less.  It’s ready in less than 30 minutes and is great for lunch, supper and leftover. I’ve made it for years and realized I’ve never shared the recipe after a friend asked for the recipe and I told her I didn’t have one. So. . . Here is my wintertime tomato soup. 

Let Responsible You be in charge of dinner tonight. It’s so good even Fun You will be grateful!

Aliceson’s tomato soup:

1 tablespoon olive oil

1/2 onion, chopped

1 carrot, chopped

2 celery stalks, chopped

1 large garlic clove, chopped

1 teaspoon Italian herbs (I use 1 tablespoon each fresh rosemary and oregano when I have it) 

1 teaspoon dried basil (use 1 tablespoon fresh if you have it)

1/2 teaspoon crushed red pepper flakes

1 28-ounce can chopped tomatoes

1 15-ounce can fire roasted diced tomatoes

4 cups chicken broth (I use bone broth I make from our chickens)

1 cup heavy cream or whole milk if you want to save a few calories

1 tablespoon tomato paste

Salt and pepper to taste

Heat the olive oil on medium heat in a stock pot or Dutch oven.

Add the onion, carrot and celery and saute for 5 minutes or until the onions are translucent. Add the garlic and saute for 1 minute, stirring continuously so the garlic doesn’t turn brown. Add the herbs and continue to saute and stir until fragrant.

Add the tomatoes and bring to a boil, then reduce and simmer for 15 minutes or until the carrots are semi soft. 

Turn off the heat and let the mixture cool slightly, then take a slotted spoon and transfer all the solids into a blender or food processor. Process until smooth and pour back in the pot. 

Return heat to a simmer and add the chicken broth, cream, tomato paste and salt and pepper.

Simmer for 10 minutes or until you’re ready to eat!

If you want to sprinkle a little Parmesan cheese on the top it’s great, but not necessary. 

I serve this soup with focaccia and Caesar salad and it is always a hit. 100% success. Everybody LOVES this soup and asks for it repeatedly. 

I hope you try it and love it as much as we do. Let me know what you think! Please hit me up on the socials - you know where to find me.

Happy eating!


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