This soup would be even more awesome made with fresh, home grown tomatoes and fresh basil in early fall, but this batch was pretty damn good.
- 2 pounds of very ripe tomatoes, cored
- 2 large celery stalks
- 1 onion
- 2 cloves fresh garlic
- 3 medium carrots
- 1 6 oz can tomato paste
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 bay leaf
- 1/2 tsp black pepper
- 1 tsp red pepper flakes (optional)
- 1/2 tsp fennel seeds, crushed
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tbsp honey
- salt to taste
Heat olive oil in a medium saucepan. Coarsely chop the garlic, onion, celery, and carrots. Cook in olive oil until the carrots begin to soften.
Chop the tomatoes, add them to the other vegetables along with all of the herbs and spices. Continue to cook for another 5 minutes. Many tomato soup recipes require removing the seeds and skins from the tomatoes, but I just threw everything in. Personally, I like the added texture.
Add the vegetable broth and tomato paste, and simmer for 15-20 minutes, Puree with immersion blender until there are no more large chunks (remember to fish that bay leaf out first!). Add the honey and salt to taste. Serve with a substantial piece of bread.
Thanks for the mug, Aunt Amy!
On the agenda for the rest of the afternoon:
Hopefully I’ll be starting Mockingjay tonight!