Tomato Soup

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Ingredients

  • 1 pound fresh or frozen cherry tomatoes
  • 3 tablespoons tomato paste
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon chili powder
  • 1 teaspoon crushed red pepper (or to taste)
  • 3 cups vegetable broth (or any broth)

Preparation

  1. In a stock pot, heat the cherry tomatoes, tomato paste, carrots, celery and garlic with 2 cups of broth.  Simmer over medium low heat for 30 minutes, or until the celery and carrots are fork tender.
  2. Blend with a blender, or stick blender, until smooth.  Return soup to pot.
  3. Mix the cornstarch with 1 tablespoon remaining broth.  Mix well and add to the pot.  Add in the chili powder, crushed red pepper and remaining broth and simmer for 5 additional minutes.  This is a rather thick soup, so thin out with additional broth to your desired consistency.
  4. Garnish with greek yogurt and fresh parsley if you are feeling fancy.

Source: My Bizzy Kitchen – Tomato Soup