This is so easy, it's almost embarrassing, but I love a recipe that you can put to memory and be done with it.
This also has the bonus feature of being good for you. It's warm and filling, and it's not going to kill you on its calorie count. Although I have no idea what the calorie count would be, I do know that this doesn't involve bacon or cheese or pasta, so there's that.
2 medium onions, diced
2 medium carrots, diced
2 medium celery stalks, diced
2 TB olive oil
1 TB butter (salted is fine)
1 28 oz can of tomato puree (make sure it"s puree, not tomato sauce)
1 32 oz (4 cups) carton of chicken stock. Use low sodium if you can find it, or homemade if you're just that good
1 1/2 tsp salt
1 tsp pepper
1 tsp rosemary
Heat olive oil and butter on medium in soup pot until melted. Add in carrots, onions, celery, salt, pepper and rosemary. Cook on medium heat for 20 minutes. You want it good and caramelized.
Add chicken stock and tomato puree. Bring to a boil, and then bring temperature down, and let simmer for 10-15 minutes.
Taste to make sure the seasoning is right, and then serve.
Of course, feel free to add a little dairy if you want to make this a cream of tomato. Add 1 cup of whole milk. You will be happy that you did.
4 comments:
so, is the soup chunky? Photo looks smooth, but 15-20 minute simmer doesn't seem like enough time to obliterate the carrots, celery, etc. Please advise.
yes, it's a little chunky. it all depends on how small you chop up the carrots, celery, and onion.
the flavor all comes in from cooking down the vegetables in the beginning. You must give it at least 20 minutes.
It's a little bit chunky, and a lot delicious.
This soup was outstanding! I can't wait to try it myself.
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