Tomato Soup

DIFFICULTY LEVEL

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Ingredients

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

Instructions

1. Heat a large pot over medium heat. Add oil and heat until shimmering, about 1-2 minutes.

2. Add onion, garlic, carrots and celery. Cook until onion is translucent and vegetables have softened, about 3-5 minutes.

3. Add vegetable juice, tomato products, stock or water, bay leaves, pepper and salt. Simmer until vegetables are soft and flavors intensify, about 20 minutes.

4. Serve as is — or puree in an immersion or regular blender for a smoother consistency.

 

TOOLS & EQUIPMENT

Measuring spoons, measuring cups, blender (optional)

GREAT ADDITIONS/SUBSTITUTIONS

Sprinkle with nutritional yeast to add more flavor.

Nutritional Information

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