By: Kecia’s Flavor Breakthrough!
I get to stay home by myself today! That never happens! So I am going to do things I like to do… well… I love to cook for my guys. I finally came up with a great recipe for tomato soup and have even used it to create another recipe, but have never made it alone to post. I really am trying to lighten up my menu and still serve the guys things they enjoy. At least with this one I can make ONE meal! I will make it heartier for them by giving them grilled cheese, maybe on homemade bread. Oh I almost forgot… the other soup I made using this base recipe is Creamy Tomato Rice Soup With Italian Sausage Soup. The weather has really warmed up and this soup reminds me of my summer garden! I can’t wait to get more tomatoes for making Tomato Soup!
Serves 6 – 8
- 20 whole tomatoes, yes whole
- 2 tablespoons olive oil
- 1 cup fresh spinach
- 1 onion quartered
- ½ cup frozen or fresh corn kernels
- 2 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 tsp. oregano
- 1 tsp. thyme
- 2 tsp. basil
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
This couldn’t be any easier. Place ALL ingredients into a large stock pot or Dutch oven and heat over medium heat with the lid on. Stirring every so often.
Simmer until tomatoes break down and carrots are soft. Remove from heat and let cool slightly.
Using an immersion blender, puree the soup to a slightly chunky consistency. (if you do not have an immersion blender you may blend small batches in your traditional blender)Test seasoning and adjust to your tastes. Return to stove and heat over medium high heat, simmering, covered for an additional hour to let flavors combine.
Serve with some nice warm bread or a grilled cheese.