Simple Tomato Soup

Ingredients

• 2.0 15ml Vegetable oil, olive
• 1.0 1 large Onion, raw
• 3.0 1 clove Garlic, raw
• 2.0 1 medium Carrot, raw
• 2.0 1 medium stalk (19cm to 20cm long) Celery, raw
• 6.0 1 large whole (7.6cm dia) Tomato, red, ripe, raw, year round average
• 500.0 g Soup, broth, chicken, ready-to-serve
• 1.0 5ml Salt, table
• 0.5 5 ml ground Spices, pepper, black
• 1.0 15ml Butter, unsalted

Instructions

1. Dice the onion, carrots, and celery. Mince the garlic. Core and roughly chop the tomatoes.

2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.

3. Add the garlic and cook for 1 minute until fragrant.

4. Add the chopped tomatoes, chicken broth, salt, and pepper. Bring to a boil.

5. Reduce heat to low, cover, and simmer for 20-25 minutes until the vegetables are very tender.

6. Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth.

7. Stir in the butter until melted. Taste and adjust seasoning.

8. Serve hot, optionally topped with a drizzle of olive oil or a dollop of cream.