I LOOOOOVE SOUPS! Mainly on a cold or blustery day but sometimes I just crave a good one. This is one that has become a favorite that I’ve of course modified a little over time. I tried it with a dollop of plain yogurt this time (like in the picture) and I think I prefer it without.
This soup is sooo simple to make it’s almost unbelievable!
3 cans fire roasted tomatoes, 1/2 cup diced carrots, 1/4 chopped onion, 1tblsp garlic, splash oregano, splash basil, 2 cans chicken bullion or about 5 cubes chicken bullion in 3 cups water or so, and 3tblsp olive oil.
First in a large cooking pot add your olive oil. After letting it get warm/hot add your onion, garlic, carrots and cook them for 5 minutes or so letting them get softer. Then add your liquid and cans of tomatoes and spices. Let this cook on low/medium for about 35-40 minutes. I always think what makes food taste so good is LETTING it COOK (even if it’s already cooked) let it set, let the flavors get a chance to come together-chemistry you know ;).
While it cooks get out a blender and a large enough bowl/Tupperware bowl to transfer the soup.
After the soup is smelling delicious and it has cooled down some, transfer a little of the soup into the blender and hit liquefy/puree. You will continue to do this to the entire contents of the soup until it is all pureed.
**Um, make sure, make sure you keep the top on the blender and hold it down because all the heat from the soup can cause the lid to possibly pop off. **
Serve this delicious soup immediately with maybe some nice focaccia bread or a salad, it’s very surprising how filling this soup is. Enjoy as much as I do.
Have a yummy Tuesday! 🙂