Most of last week, I was stuck inside the house because of rain, which only inspired me to create a Rainy Day Series! I’m really excited about this because part of the reason I moved up to Washington is the rain — bring it on! I filled my freezer with different soups, stews and chili’s; don’t worry, you’ll only have to see the successful experiments. This tomato soup is thick, it’s chunky, it’s full of flavor & it is EASY!
- 2 cans diced tomatoes, 14.5 oz
- 2 celery sticks, diced
- 2 carrot sticks, diced
- 1/2 of a small red onion, diced
- 1 tbsp butter
- 4 cups fat free chicken broth
- 2 bay leaves
- 1 tbsp thyme
- 1 tsp oregano
- Salt & Pepper
To make my life easy I threw the carrots, celery and onion in my food processor instead of cutting them up myself. Melt butter over medium heat and add veggies, plus a little salt and pepper. Cook until veggies start to get soft, about 5 minutes.
Next, add the rest of the ingredients, cover and simmer on medium for about 25 minutes.
Finally, when the soup is done cooking, remove the 2 bay leaves and then scoop the soup out into a food processor, only up to the fill line! Blend well to fix the consistency and add salt and pepper to taste. I put a lot of pepper in mine and it was fantastic!
Enjoy & feel free to show me some love!! <3
Calories – 109 Fat – 3 Carbs – 14 Protein – 3