Tomato Soup

Updated: May 22

The only soup my daughter will eat is tomato soup. So, I needed to come up with a fast, simple recipe she can make any time in her apartment.

My daughter adores this soup with grilled cheese. I make my grilled cheese using a combination of Havarti and Boursin cheese. Adding roasted tomatoes and sunflower seeds gives this simple soup a little bit of complexity.


Ingredients:

  • 1 leek, finely chopped

  • 3 stalks celery, diced

  • 3 carrots, peeled and chopped

  • 1 tablespoon Ghee

  • 4 cups of Better Than Bouillon, seasoned vegetable base ( 4 teaspoons dissolved in 4 cups of boiling water)

  • 6 Vine tomatoes, quartered

  • Salt and pepper

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes


Method:

  1. In a saucepan, heat the ghee on medium heat.

  2. Add the leeks, celery and carrots. Cook until vegetables are tender.

  3. Add the tomatoes. Cook for 10 minutes.

  4. Dissolve 4 teaspoons of Better Than Bouillon in 4 cups of boiling water.

  5. Add the Better than Bouillon to the saucepan with the vegetables.

  6. Lower the heat and allow the soup to simmer for 25 minutes.

  7. Puree the mixture in a blender.

  8. Return the soup to the saucepan and keep warm until ready to serve.

  9. Top with sunflower seeds and roasted tomatoes.

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