Who doesn’t love super nourishing and delicious tomato soup? Exactly, no one.
What we love about this recipe is that it’s easy to make and can be done in thirty minutes. Let’s be real, most of us don’t have the time to be in the kitchen all day. And FYI: this dish goes great with homemade croutons. Don’t be intimidated. We have a simple recipe for those here.
6 Roma Tomatoes + 1 Can of diced tomatoes + 1 bottle of tomato sauce of choice + 1 ½ cups of vegetable stock + ½ cup of diced onions+ ½ cup of diced celery+ 1 cup of diced carrots + 2 Tbsp of olive oil + Salt + Pepper + Oregano + *Optional: Basil
1.Chop Roma tomatoes and drizzle with olive oil. Sprinkle with salt and pepper, and roast in a preheated oven at 350 for 20 minutes.
2.In a large soup pan, heat olive oil and add celery and carrots. Add onions after 10 minutes and allow vegetables to saute till soft and fragrant.
3.Once tomatoes have roasted, add to pan along with stock, sauce, and canned tomatoes. Allow to cook on high for five minutes.
4.Using a ladle, spoon soup into a blender and pulsate for several seconds. Soup’s body should be slightly chunky. You can also use an immersion blender.
5.Place pureed soup back into pot and add seasonings to taste preference. Allow to cook for an additional five to ten minutes on high before serving.