Ever since I heard that they are changing the clock, I’ve been craving soup, . There’s something soothing too making soup, same as lighting up the fire place, it worms you up from the inside, and outside all at once.This tomato soup is perfect lazy food, using canned tomatoes, and only one pot. You can make this for dinner or lunch, add a good slice of bread to it, and you have a whole meal. You can keep it in the fridge for up to a week, or better yet make a huge batch, divide it to even portions and freeze it. That way, you have an instant whole some tomato soup in a few minutes, when you don’t have the time, or just don’t feel like cooking.Since it is the end of October, and they did change the clock last night. I feel like, comfort food is due to rule the blog for the next few weeks. Oh…. and of course there is nothing better that Thanks Giving recipes, that are coming up all next month.Hope you make this soup, and enjoy it as much as I do.
Canned Tomatoes Tomato Soup
- 2 tbsp extra virgin olive oil
- 1 medium onion chopped finely
- 2 large carrots peeled and chopped
- 3 celery stick chopped
- 28.5 oz 800 gr canned diced tomatoes
- 3.5 oz 100 gr tomato paste
- 1 1/2 cups water
- 2 bay leafs
- salt & pepper
Put a large pan on a medium heat and add the olive oil.
Add the onion, carrots, and celery and mix together with a wooden spoon.
Add in the bay leafs, salt and pepper and keep steering.
Add the tomatoes, and tomato paste, and water, stir well and bring to a boil.
Turn the heat down and leave to simmer for 30 mins until thick and flavorful.
Remove the bay leafs from soup.
Using an immersion stick, blend until desirable texture. I like my soup best with little chunks of veggies in it.