Fall is a beautiful time of year. Everything is crisp and colorful. Time seems to slow down as the hustle and bustle of summer slips away to make way for calm, cool nights and frosty mornings. As the air gets chillier around dinner time, I find myself wanting to settle down with a big bowl of hearty soup after a long day of work.
This tomato soup is my all-time favorite homemade soup. It's rich and hearty while packing a number of nutritional benefits. The carrots, fresh tomatoes and fragrant spices create a flavor combination that pairs perfectly with a dark fall evening.
The thing about this soup that truly makes it "super" is all the nutrients packed into one bowl. The carrots provide an impressive dose of vitamins K, A and B6, as well as Thiamin and Potassium. The tomatoes add extra vitamin C to the mix, along with many other nutrients. This combination of vitamins and nutrients creates the perfect food for bolstering your immune system against illness, which seems to spike as the seasons change.
The process of making the soup is quite elegant. You'll feel like a culinary genius as you simmer the vegetables on the stove, developing the perfect marriage of flavors. The soup mid-simmer is a beautiful sight. I almost left the vegetables whole this time instead of pureeing them, but I remembered that my boyfriend doesn't care for the texture of cooked onions (that's putting it politely) so I always blend everything into a smooth and creamy soup.
This soup pairs perfectly for a piece of cheesy baguette. Dip it in and enjoy!
Tomato Super Soup
2 tbsp olive oil
1 tbsp minced garlic
1 yellow onion, chopped
2 large, peeled carrots or 12 baby carrots
4 large tomatoes, peeled, seeded and chopped
1 15 oz can plain tomato sauce (not spaghetti, pizza or marinara sauce, just plain tomato)
2 cups chicken broth
1 tsp basil
1 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
Pepper to taste
- Boil carrots in a small pot for 4 to 5 minutes. They should be tender but still crunchy. Drain, chop and set aside.
- Add olive oil to large saucepan. Saute garlic for two minutes.
- Add chopped onion to pan with garlic. Saute for 3 to 5 minutes until onions are slightly translucent. Add basil, oregano, rosemary and thyme.
- Add chopped boiled carrots, chopped tomatoes, tomato sauce and chicken broth. Stir to combine.
- Bring mixture to a slow boil, then reduce heat to low.
- Cover soup and simmer for 45 minutes.
- Allow mixture to cool for a few minutes before completing the next step.
- In a large blender, puree mixture a little at a time and pour into a soup pot.
- Simmer for 10 minutes at very low heat.
- Serve with crusty Italian bread and a sprinkle of mozzarella, if desired.
You can make this soup completely vegan by subbing vegetable broth for the chicken broth. You can also choose to keep the vegetables whole or puree the mixture, like I do. Either way is tasty. If you make anything homemade this fall, let it be this soup. It is flavorful without the added salt of its canned counterparts. Plus, the fresh vegetables will give you the extra nutrients you need to stay healthy as colder days approach.
Enjoy your weekend, everyone! I'll be at Riverfest in Old Town on Saturday. Come visit!