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Tomato Soup

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Course: Dinner
Cook Time: 30 minutes
Servings: 12

Equipment

  • Blender (optional)

Ingredients

  • 2 Tbsp. olive oil
  • 1 onion (finely diced)
  • 2 garlic cloves (minced)
  • 1 large carrot (chopped)
  • 2 celery ribs, chopped (1 heaping cup)
  • 24 oz. low-sodium vegetable juice (or 3 cups)
  • 28 oz. can crushed tomatoes (no salt added)
  • 6 oz. can tomato paste (no salt added)
  • 6 cups low-sodium vegetable stock (or water)
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • Nutritional yeast (optional)
  • 2 dried bay leaves (optional)

Instructions

  • Heat a large pot over medium heat. Add oil and heat until shimmering, about 1-2 minutes.
  • Add onion, garlic, carrots and celery. Cook until onion is translucent and vegetables have softened, about 3-5 minutes.
  • Add vegetable juice, tomato products, stock or water, bay leaves, pepper and salt. Simmer until vegetables are soft and flavors intensify, about 20 minutes.
  • Serve as is — or puree in an immersion or regular blender for a smoother consistency.

Video

Notes

GREAT ADDITIONS/SUBSTITUTIONS
Sprinkle with nutritional yeast to add more flavor.
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