I love soup but it’s a sneaky thing. Did you know that almost 90% of soups aren’t vegetarian? OK, I totally made that number up. But it could be true. There’s a ridiculous amount of unnecessary chicken stock in most soups. Vegetarian stock is a thing. I don’t know why more people don’t use it. It turns the usual tomato bisque into the best tomato soup recipe out there. It’s also pretty darn easy cooking, too.
You just need to chop up one rib of celery, one carrot and one medium onion. I realized after I chopped everything by hand that I could have totally thrown this in my mini chopper. Yep-beauty and brains over here…. The chopping is pretty much the hardest part of this recipe. Get that done and it’s smooth sailing going forward.
Hunt’s Tomatoes do a lot of the heavy lifting in this recipe. They’re peeled using the flashsteam method. Picking up the fire roasted diced tomatoes with garlic means I could skip chopping the garlic for the soup. See…at least I saved myself a little trouble this time!
You’ll need a pretty large pan for this recipe. Take two tablespoons of butter and melt it over medium heat, adding in the veggies. Cook them for about five minutes and then put in three tablespoons of flour. Mix it well and add a full box of veggie stock. (That’s four cups if you’re not using it from a box.) Add two cans of Hunt’s Fire Roasted Diced Tomatoes with Garlic and three tablespoons of Hunt’s Tomato Paste. Bring everything to a boil and then simmer for 15 minutes over medium heat, stirring occasionally.
- 2 cans Hunt's Fire Roasted Diced Tomatoes with Garlic
- 3 Tablespoons of Hunt's Tomato Paste
- 4 tablespoons butter
- 1 medium onion
- 1 carrot
- 1 rib of celery
- 3 tablespoons flour
- 1 box vegetable stock
- ¼ cup heavy cream
- Chop carrot, celery and onion.
- Melt 2 tablespoons of butter in pan.
- Add carrots, celery and onion.
- Cook over medium heat for five minutes.
- Add 3 tablespoons of flour.
- Stir well.
- Add box of vegetable stock, tomatoes and tomato paste.
- Bring to boil.
- Reduce to medium heat and cook, stirring occasionally, for 15 minutes.
- Puree with an immersion blender.
- Add ¼ heavy cream and remaining two tablespoons of butter.
- Season with salt and pepper.
Use an immersion blender to puree the soup. If you don’t have an immersion blender you can put the soup in a regular blender and then transfer back to the pan. (But you should totally get an immersion blender. They’re fun!) Add 1/4 cup of heavy cream and 2 tablespoons of butter. Stir well. Season with salt and pepper and your soup is ready to serve.
This is my bestie’s favorite soup. Actually, I’m not quite sure why I’m making it. Now he’s just going to ask me to make it again rather than taking me out to dinner. Hmmm…I should have though this through a little more….