Homemade Tomato Soup

This is a pantry soup that’s fast and easy to make. It’s got a lot ess sodium than any of the boxed or canned soups you might buy.  Try it the next time you have a craving for a steaming bowl of tomato soup. This should take no more than 20 minutes to make and serves about 4.

Ingredients:

1 small onion, chopped.

1 garlic clove, chopped (more if you like)

2 tablespoon olive oil

2 carrots peeled and chopped or thinly sliced.

1 28-ounce can crushed tomatoes

1 or 2 stalks of celery if you have them on hand.

2 cups vegetable broth (or water) Use more if your soup is too thick.

¼ teaspoon of salt.

Ground black pepper

1 teaspoon or dried basil

1 teaspoon of dried oregano

¼ teaspoon of smoked paprika or cayenne pepper

Directions:

1.      Heat olive oil in a pot and add onion, garlic, carrots, and celery. Saute until onions are translucent.

2.      Add can of tomatoes and spices.

3.      Add vegetable broth or water.

4.      Cook for about 10 minutes or until the vegetables are cooked through.

5.      Put everything into a blender. You can do this in batches. Bland until smooth.

6.      Return soup to pot to heat.

7.      Serve and enjoy!