Simple Tomato Soup

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This is a hard time of year to come up with dinners.  My husband is saying he wants lighter fare and to start the New Year with more healthy dinners.  Which is good and noble but my impulse in the dark cold days of January is to eat warm comfort food and look at the bitter cold drizzle outside my window.

This soup answers both those desires.  It is a thick rich tomato soup, just begging to be consumed with a grilled cheese sandwich and is if full of blended veggies.  Healthy, warm and comforting, and super quick and easy to make.  A perfect January dinner.

Simple Tomato Soup

adapted from Foodie with Family 

1 tbsp olive oil

1/2 onion, roughly chopped

1/2 celery stalk, chopped

1 medium or about 5 baby carrots, chopped

1 garlic clove, chopped

1 14.5oz can diced tomatoes

1 6 oz can of tomato paste

1 – 2 cups of water

1/2 tsp Italian seasoning

1/4 tsp basil

1/4 tsp salt

1/4 cup milk

Heat the olive oil in a small soup pot.  Add in the chopped veggies and cook over low heat for about 10 minutes until the onions are translucent and the veggies softened. Add in the tomatoes, tomato paste,  seasonings and 1 cup of water.

Bring this to a boil.  Now, depending on what equipment you have on hand, either carefully blend the soup in a blender or use an immersion blender to get a nice thoroughly pureed soup.

I found mine to be too thick and added another 3/4 cup of water.  You may need to or you may not.

Bring to a boil and cook for 5 minutes or so.  (I cooked mine for as long as it took me to make some delicious grilled cheese sandwiches.)

Turn off the heat and stir in the 1/4 cup milk.

Serve immediately and try to stay warm!

Simple Tomato Soup

1 tbsp olive oil

1/2 onion, roughly chopped

1/2 celery stalk, chopped

1 medium or about 5 baby carrots, chopped

1 garlic clove, chopped

1 14.5oz can diced tomatoes

1 6 oz can of tomato paste

1 – 2 cups of water

1/2 tsp Italian seasoning

1/4 tsp basil

1/4 tsp salt

1/4 cup milk

Heat the olive oil in a small soup pot.  Add in the chopped veggies and cook over low heat for about 10 minutes until the onions are translucent and the veggies softened.

Add in the tomatoes, tomato paste,  seasonings and 1 cup of water.

Bring this to a boil, remove the soup from the heat, and blend.

Bring to a boil and cook for and additional 5 minutes.  Turn off the heat and stir in the 1/4 cup milk.

Serve immediately!

 

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