Tomato Soup

I love soup! It is such an easy way to get in vegetables, even for those who don't like them. My son 'thinks' he does not like tomatoes. He won't eat raw ones, or ones in pasta that he can see. As long as the tomato sauce is free of any visible tomato chunks he will happily chow down. Same goes with this soup he slurps it back and says "mmm" after every few bites.

My husband and I will only eat tomatoes in salads or on sandwiches if they are really firm, almost un-ripe even. So this recipe is the perfect outlet for the softer tomatoes, you can buy softer tomatoes as well.

Tomato Soup

• 5 medium sized tomatoes, chopped
• 1 Tbsp evoo
• 1/2 large onion, diced
• 1 garlic clove, minced
• 3 carrots peeled, chopped
• 2 celery stocks, chopped
• 2 Tbsp ketchup or 1 Tbsp tomato paste
• 5 cups of water
• 1 vegetable bouillon cube
• 1 bay leaf
• s & p

* In large pot, sautee onion and garlic in olive oil, until soft and slightly brown
* Add in carrots, celery and bay leaf, stir several times
* Add in tomatoes and let simmer for about 2 minutes
* Pour in water, bouillon cube, tomato paste or ketchup, salt and pepper. Bring to boil.
* Once boiled bring to medium heat and let simmer until carrots are cooked. Approx. 10 mins
* Remove bay leaf. In blender or with immersion blender blend soup until smooth.
* Allow to cook for 10 minutes more on low, you can cook for longer if you should choose.
* Serve. You can put a dollop of cream cheese, or creme fraise on the soup to garnish.