Tomato Soup

1. 1

   Chop the tomatoes, making sure to keep the juice.

2. 2

   Chop the onion and celery and grate the carrot.

3. 3

   Saute the onion, celery and carrot in the oil until the onion is soft.

4. 4

   In a stock pot, place the tomatoes, celery, carrot and onion; add the seasonings and simmer gently for 15 minutes.

5. 5

   If you would like a creamy texture, puree the vegetables in a blender or food processor. Return liquid to stock pot, adding the hot vegetable stock and bring to a boil.

6. 6

   Simmer on low heat for 5 minutes.

7. 7

   Season with salt and pepper.

8. 8

   For a thicker soup, use only 2 or 3 cups of stock and reduce seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.