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Tomato Soup

Ingredients:

  • 8 celery sticks
  • 5 tomatoes
  • 5 mini potatoes
  • 1 onion
  • 1 garlic head
  • 3 bay leaves
  • Salt and pepper
  • Olive oil
  • 2 tsp of Chile pepper paste
  • 2 cups of Chicken broth
  • 1/2 cup of 2% milk
  • 1/2 cup of Tomato sauce

Tomato Soup

Directions

1. Preheat the oven to 325F

2. Wrap the garlic head in aluminum foil, drizzle with olive oil and season with salt.

Tomato Soup

3. Roughly chop all the vegetables place the wrapped garlic head and chopped vegetables on a baking tray.

4. Drizzle olive oil and season with salt and pepper.

Tomato Soup

5. Bake for 30-35 minutes till all vegetables are tender. ( I also broiled the vegetables for 5 minutes)

Tomato Soup

6. In a blender, pour 1/2 cup of tomato sauce and add the baked vegetables and blend till puréed.

Tomato Soup

Tomato Soup

Tomato Soup

Tomato Soup

7. Cut off the head of the garlic and press out the garlic and add it to the blender and plus a few times to purée into the vegetable

Tomato Soup

Tomato Soup

8. In a large stock pan, pour in the puréed vegetables.

Tomato Soup

9. In the same blender pour in the 2 cups of chicken stock and chile pepper paste and pulse till combined. Then add to the vegetables in the stock pot.

Tomato Soup

Tomato Soup

Tomato Soup

10. Add the 1/2 cup of milk and 3 bay leaves and allow to simmer

Tomato Soup

11. Let the soup reduce a little longer (2-3 minuets) and serve hot with crackers.

Tomato Soup

Enjoy

Tomato Soup

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