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.