3lbsdiced fresh ripe tomatoes or 2 cans796 ml each Italian-style tomatoes with juice
1can tomato sauce398 ml, or 1 1/2 cups
4cupsvegetable or chicken stock
In a large heavy soup pot, heat the butter and olive oil on medium heat. Add the onions and celery and cook, stirring occasionally, until the onion is soft.
Add the garlic and herbs and cook a couple minutes. Season with salt and pepper.
Add the tomatoes and tomato sauce. Stir in and heat to bubbling, then add the stock. Bring to a boil, then cover and simmer 30 minutes, stirring occasionally.
Puree the soup with a stick blender to your preferred consistency. Taste and season as needed with salt and pepper.
CHEF’S NOTE: Depending on the ripeness and acidity of your tomatoes you may find the soup has a slight bitter taste due to the under-ripe seeds. If so, drizzle in a little honey and heat through. Have a “Super, Natural” Day! Kevin
Garden Fresh Tomato Soup
Amount Per Serving (1 Cup)
Calories 120Calories from Fat 90
% Daily Value*
Saturated Fat 5g31%
Vitamin A 1430IU29%
Vitamin C 17.8mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Courtesy of Chef Kevin Wagner at www.eatingwithwisdom.com