Description
Adapted from my friend Chef Valerie Harding’s tomato soup recipe.
Ingredients
Scale
- 1/4 cup of olive oil
- 4 or 5 large carrots
- 1 medium onion
- 10 Roma tomatoes
- 2 cups tomato sauce*
- 2 celery stalks
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon chipotle powder
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot.
- Mince the carrots, celery and onion in a food processor.
- Add to the oil and sweat until the onion is translucent.
- Finely chop the tomatoes (or dice in a food processor).
- Add the tomatoes to the vegetables in the pot and cook down until soft.
- Add the chicken stock and tomato sauce.
- Add spices and simmer for about 45 minutes.
- Once the carrots have cooked through and are soft, use an immersion blender or regular blender to purée some or all of the soup, depending upon your preference for texture.
- Add the cream and return to the pot to simmer for another 15 minutes or so.
Notes
* I use 1 can of organic tomato sauce but if you are concerned about levels of BPA in canned goods, you can buy plain tomato sauce in a jar or finely chop tomatoes and place in a covered pot with olive oil and a little water. Simmer the tomatoes until they dissolve into a sauce.
- Prep Time: 30 mins
- Cook Time: 1 hour