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Easy Tomato Soup

Easy Tomato Soup

Carrots and onions join juicy tomatoes in this healthy and veggie filled soup.

Jill suggests using an immersion blender to whirl up this soup to a smooth or chunky consistency. It's easy and safe for kids to use. The bit of brown sugar stirred in at the end is Jill’s signature; she always adds it to tomato recipes to balance the acidity. Hold the vinegar until you taste the soup; because tomatoes vary in acidity, you might not need it.

Serves: 6 Save

Ingredients (12)

  • 1 T Olive Oil
  • 1 cup Julienned Carrot
  • ½ cup Diced Onion
  • 1 Garlic Clove
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 3 cup Chicken Broth
  • or 3 cup Vegetable Broth
  • 28 oz Canned Diced Tomatoes
  • ¾ cup Heavy Cream
  • 2 tsp Brown Sugar
  • ½ tsp Vinegar (optional)
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Directions

  1.  In a large saucepan, heat oil over medium heat.  Add carrot, onion, garlic, salt and pepper; cover and cook 2 minutes or until carrots are wilted.  Add broth and undrained tomatoes; stir to combine.  Cover, increase heat and bring to a simmer; uncover, adjust heat and simmer briskly 10 minutes.
  2. Blend with immersion blender, food processor, blender or potato masher to desired consistency.  Return to pot; stir in cream, sugar and vinegar, if using and heat thoroughly.  Makes about 6 cups.