Tomato Soup

  • Created By
    Jenny Evans
  • Shared On
    3/3/14
  • Posted In
    Soups
A word from the cook
This is the best tomato soup! Healthy and tasty does exist!
Ingredients

Herbed olive oil:
3/4 c. extra virgin olive oil
4 cloves garlic, whole and peeled
1 tsp. fresh thyme, minced
1tsp. flat leaf parsley, chopped small
½ tsp.red chili flakes
1/8 tsp. salt

Soup starter:
1 large onion, chopped in large pieces
2 carrots, chopped in 1 inch pieces
2 celery stalks, chopped in 1 inch pieces
5 garlic cloves, peeled
½ of a fennel bulb, chopped in large pieces

2- 28 oz. cans of San Marzano whole tomatoes

Soup base:
6 c. low sodium chicken broth, divided
½ tsp. dried oregano
2 tsp. fresh thyme, minced
5 large basil leaves, minced
2 tsp. salt
pepper to taste

Instructions

Herbed olive oil:

Put all ingredients in a blender and blend until smooth.

 Soup starter:

Preheat oven to 400 F. Place the soup starter vegetables in a medium bowl, pour enough of the herbed olive oil on them to coat. Toss well. Spread in a baking sheet and roast for 35 minutes. 

Place the roasted vegetables and one of the canned tomatoes in a blender and puree. Place in a large pot. Put the remaining can of tomatoes in the blender and puree. Add to the pot. 

Add the the soup base ingredients to the pot. Let simmer for about 15-20 minutes. Add 3 more cups of chicken broth and season with more salt and pepper. 

 

4 Notes

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