- 2-3lb ripe tomatoes (or 2-3 cans of whole tomatoes)
- 2 pints of hot vegetable stock
- 1 big onion
- 1 celery stick
- 1-2 cloves of garlic
- 2 medium carrot
- 2 teaspoons tomato paste
- 2 tablespoons of extra virgin olive oil
- a few fresh basil leaves
- a generous pinch of sugar
- salt and pepper
First, you will have to prepare all the vegetables. If you are using fresh tomatoes, you should take them off the vine or get rid of the green stems and then wash them thoroughly. Then, in order to make things easier down the line, slice all of them in half and get rid of any hard cores that are there, as no matter how much you cook them, they will not soften up, and they will end up ruining your soup.
As for the rest of the vegetables, peel the carrots and onions, then chop them into smaller pieces, and do the same with your celery stick. Peel your garlic cloves and leave them as they are.
Place a big pan on medium heat, add your olive oil, and wait until it is heated. Then add your carrots, celery, onions, and garlic. Saute for about 10 minutes, or until soft and starting to change color, stirring occasionally to prevent them from sticking to the bottom.
Add your tomato paste and mix everything up, so it is equally spread before you add your tomatoes. Add your basil leaves as well, together with your sugar and a generous pinch of black pepper, and stir well.
Allow your vegetable mixture to cook for about 10 minutes, or until it begins to release juices and nothing sticks to the bottom of the pan. Add your veggie stock and mix well. Crank up the heat to high until it reaches a boil, then lower the heat to a gentle simmer and leave it to cook gently with a lid on for about 25 minutes while giving it a few occasional stirs.
Once everything is well cooked and looks slushy-like, you can take off the heat and remove the basil leaves. If you have an immersion blender, you can use it directly in the pan to puree everything together until smooth. Otherwise, carefully ladle your soup in the blender and blitz until smooth, repeating as many times as you need to get all the soup creamed.
Once your soup is smooth, you should place it back on the stove on medium heat, stirring and waiting until it starts to bubble. At this point, taste the dish and season with salt and pepper to taste! Then it is ready to serve!
If you’re looking for things that are safe to reheat, these soups are definitely in that category! But not all foods are made equally, and these right here you should definitely be avoiding when it comes to reheating leftovers!
6 thoughts on “5 Delicious Soup Recipes That Will Get You Back on Your Feet in No Time”
How many servings? I’m guessing maybe 4? It sounds wonderful and super easy, which is very important to me. I live alone and am quite disabled, so I’m always grateful when I find something like this! Thank you! 😉
Is this for real?
Why is everything Chicken? I know its rare but some of us have an allergy to anything chicken!
So just omit the chicken or use some other meat. Why complain when the solution is so easy?
2 out of 5 recipes are not chicken.
Ain’t it the truth? Everything chicken. I am disappointed with lack of variety in the protein choices for these recipes.