My daughter loved this tomato soup right from the get-go.
It is so easy to make, and many times I make it just to use up the ingredients that I have in the house. Is it just me, or do we all end up with a couple of carrots, garlic, and one onion left over with no plan of what to do with it? Well, here you go! You can also use the bread ends so this recipe can help towards diverting your potential food waste. You can divert it right into your belly!
This recipe makes 6-8 servings, and my norm is to freeze half of it.
Ingredients:
2 tbsp olive oil
2 garlic cloves, minced
1 organic yellow onion, chopped
4 organic carrots, approximately 2 cups, peeled and chopped
1 (28 oz can) diced tomatoes, my go-to brand is – Muir Glen Organic Diced Fire Roasted Canned Tomatoes
½ cup tomato puree
2 ½ cups vegetable broth
3 slices of grain bread, chopped. I like this bread Multigrain Seed Bread because I love seedy grainy bread. You can use whatever bread you have in the house.
Salt & pepper to taste
Optional and fun! – Grilled Cheese Sandwich for dunking. Just remember there is bread in the soup so make your grilled cheese sandwich choice wisely. I love this vegan cheese for making grilled cheese sandwiches. It melts really well and tastes great! I don’t think I would eat it not melted but it has absolutely become my favorite for vegan grilled cheese! Violife Mature Cheddar Slices
Instructions:
Warm the olive oil in a large pan over medium heat. Add onion and sauté for 5 minutes. Add garlic, carrots and sauté for an additional 10 minutes. Add tomatoes, vegetable broth, puree, and bread, and simmer for 10 minutes, stirring frequently. When the vegetables are soft, use an immersion blender and puree the soup. You can also use a blender if you do not have an immersion blender. I prefer the immersion blender because it leaves a bit of texture which I think tomato soup should have.
Enjoy! Let me know if you like it!
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