I woke up a few mornings ago craving tomato soup, and luckily we had all the ingredients needed to make it happen!
What I used:
2 medium carrots
1 large clove of garlic
1 28 oz can of crushed tomatoes
1 cup of not-chick’n broth
basil, oregano, salt, and pepper to taste
a small handful of shredded Parmesan cheese for topping (optional)
What I did:
First, I peeled the carrots and sauteed them in butter on low heat until tender. Next, in a separate pot, I sauteed the clove of garlic. Once it was a little browned, I added the carrots and entire can of tomatoes. After allowing them to simmer for a bit, I added the prepared broth and seasoned the mixture to taste. As a final step, I blended the soup with an immersion blender to liquefy the chunks of carrots and tomatoes. After realizing that we had Parmesan cheese in the fridge, I added a little of that as well. Done and done!
I am in no way a pro in the kitchen, but this soup actually turned out really well. I’ll definitely be making another batch, and soon.
Before I go, here are some food and drink related articles y’all might find interesting:
Enjoy the weekend! Kirby and I are having a joint black tie birthday cocktail party on Saturday, and fun will surely be had.
Filed under: food and drink, foody friday