You’ll kiss canned soup goodbye – for good! – once you try this soup. I’ll tell you what: I didn’t even know I liked tomato soup until I created this recipe. It’s creamy, tangy, a little sweet and spicy, all at the same time. And it’s packed with vitamins, too!
1 lb of fresh tomatoes, the brightest you can find
¾ lb of fresh carrots, peeled & cut into ½-inch chunks
2 cloves of garlic, peeled
salt + pepper
1. In a large soup pot, preheat 1-2 tbsp of olive oil.
2. Peel and dice the carrots and set aside. Cut the tomatoes into “cheeks,” removing the seeds as shown in the image below.
3. When the oil is hot, drop the vegetables into the pot, and sauté them, allowing them to brown for about 5 minutes. This is what I call pan roasting, a much quicker way to caramelize and develop the flavors of the vegetables. (Note: because there is so much liquid in the tomatoes, they aren’t likely to brown, but the carrots will.)
5. Use a slotted spoon to transfer the vegetables to the blender; try not to add any of the cooking liquid for now.
6. Begin blending, adding the cooking liquid little by little as needed. Do so until the soup reaches a creamy consistency. Taste for salt and a pepper, and add more seasoning if needed.
7. Serve! Chopped fresh basil would make a delicious garnish, if you have any on hand. A delicious component of a soup and sandwich combo. Try this with The Fit Cook’s Fondue sandwich.