Quick and Easy soups: Classic Tomato Soup

There is nothing better on a cold winter day then a hot bowl of Tomato Soup and a Grilled Cheese Sandwich. Homemade tomato soup in easier then you thought and I promise you can have it on the table in 30 minutes. You can't get and more nutritious and delicious.


32 oz Can reduced sodium Crushed Tomatoes (organic if possible)
32oz Reduced Sodium Chicken or Vegetable Stock (organic if possible)
5-6 Roma Tomatoes or 4-5 large tomatoes or tub of cherry or grape tomatoes
2 carrots
2 stalks of celery
1 small sweet or yellow onion
1 bay leaf
1 Tbls Olive Oil

Place tomatoes on foil lined baking sheet, place in 450 degree oven for 20 minutes (till skin cracks). While in the oven heat olive oil in large pot med heat. Grate (with box grater) carrots, celery, onion, drop in bay leaf. When tomatoes are done, and vegetable in pot are soft add crushed tomatoes, use empty can to measure out the chicken or vegetable stock. Take tomatoes out of oven and rough chopped them, making sure to remove the stem. Add to the pot and bring to a boil. While it is coming to a boil remove the bay leaf and use immersion blender to make soup smooth. If you do not have a immersion blender you can remove the soup for the stove and place in food processor or blender. BE CAREFUL, if you do this the lid can not be sealed onto the device. It will build up pressure and blow up all over and burn you. Serve warm with your favorite sandwich (on whole wheat bread of course)

You are probably asking yourself why would she put tomatoes in the oven then add them to the soup. By roasting the tomatoes first you bring out the natural sugars. When added to the soup it slightly sweetens the soup, taking away the tart acidic bite this soup can have. Some people add sugar to their tomato soup, but why add sugar when nature can do it for you. For a sweeter soup add more tomatoes, for a tart soup add less. For a cream of tomato soup, stir in a cup of buttermilk at the end. Buttermilk is what is left over after they make the butter. By the name most people think it is high in fat, but to the contrary. All the fat has been removed. So you can still have that creamy butter taste with out all that fat. Happy Cooking :)