Classic Tomato Soup
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- Total time
- 35 min
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)
Steps
- 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.
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