Elizabeth’s Easy Tomato Soup Recipe

This soup screams fresh healthiness! I’m always searching for an easy way to get more servings of vegetables into my diet. How much easier does it get than dicing up a bunch of them and blending them up into a delicious soup – you would never know this tomato soup is loaded with veggies, it’s that good!

Elizabeth’s Easy Tomato Soup


  • ¼ cup Olive Oil
  • 2 carrots (peeled and thinly sliced)
  • 2 stalks celery (cleaned and thinly sliced)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (thinly sliced)
  • 2 28oz. cans Petite Diced Tomatoes (you can also use plain diced canned tomatoes)
  • 20 oz. chicken broth
  • salt and pepper to taste
  • Ricotta cheese (optional)


  • Pour olive oil into a stock pot and heat on low-medium heat for 2-3 minutes. Add carrots, celery and onion, sauté for 10 minutes, then add garlic and sauté another 4-5 minutes. Add tomatoes and chicken broth. Bring to a slight boil and then reduce to a simmer for 20 minutes. Remove pot from heat and using a hand held immersion blender, puree until mixture is smooth (if you like a heartier texture, adjust puree to your liking). Add salt and pepper to taste and return to heat for 5-10 minutes. You can serve this soup as a soup shot (in a footed martini glass or small glass – make sure soup is pureed very smoothly when serving in this fashion) or serve as a soup course or main entrée in a bowl. When serving soup as a course, you can garnish each serving with a dollop of ricotta cheese.

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