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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This soup is great on a summer or winter night. Fresh, fragrant and wonderful! My family always enjoys this sou Ingredients:
3 tbsp. olive oil |
1 large onion chopped |
2 celery sticks chopped |
2 carrots chopped |
8 cups chopped fresh tomatoes |
1 small can of tomato paste |
2 cloves of garlic crushed |
4 cups chicken stock |
1 tsp. thyme |
salt and pepper to taste |
1 cup fresh dill chopped |
*other ingredients to add on top of finished soup if you like: baby spinach, a drizzle of lemon juice, low fat sour cream or yogurt |
Directions:
1. In a large soup pot heat oil over medium heat. Add the onion, celery, carrots and garlic. Cook for about 7 minutes or until soft.
2. Add the tomatoes, tomato paste, stock and thyme. Stir and bring to a soft boil. Cover and simmer on low for 25 minutes.
3. Remove lid and let sit for 10 minutes then place soup into a blender or food processor and puree until smooth. Place back in pot to reheat gently, or put in fridge to cool.
4. Serve in bowls with any wanted extra toppings or serve as it. This can be served with Low GI pumpernickel bread or as an appetizer.
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