Homemade Tomato Soup
could use oil instead
yellow or sweet work best
could use handful of baby carrots instead
I tend to use a heaping T here
chicken or vegetable broth
14.5 oz cans
fire roasted tomatoes
could use plain diced here as well (or 4 cups fresh tomatoes cut up)
optional, or could use way less depending on taste preference
depending on taste
salt and pepper to taste
Prep your veggies (carrots, onions, celery, and garlic if not using already minced garlic). Smaller pieces will cook faster, but because we will be blending the soup it doesn’t have to be super fine.
Melt the butter in large large pot, and add your carrots, onions, and celery. Cook veggies until just soft. Add in garlic and cook for about 2 minutes.
Sprinkle flour over veggies and mix until well combined. Cook for about 2 minutes to get the raw flour taste out. You should see it becoming thicker and somewhat goopy.
Add tomato paste, tomatoes, stock, nutmeg, and sugar if using into the pot. Still until mixed together and there are no clumps from the veggies.
Let simmer for about 20 minutes.
Once simmered add any salt and or pepper as desired.
With immersion blender or blender, blend soup until smooth. If you would like it chunky pull out 2 cups of soup before blending. Then add back in.
Stir in cream. Enjoy
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