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Chunky Tomato Soup

Author Emily Weeks, RDN, LD

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 2 1/2 cups carrots grated
  • 1 Tbsp garlic minced
  • 1 15 oz can of tomato sauce no salt added
  • 2 28 oz cans of diced tomatoes no salt added
  • 2 cups chicken broth low sodium
  • 1 Tbsp butter
  • 1 tsp oregano
  • 2 tsp basil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 tsp thyme
  • 1/2 tsp baking soda
  • 1/2 cup half and half
  • goat cheese for topping

Instructions

  1. In a large pot, heat the olive oil over medium-low. Stir in the onion, carrots and garlic and cook until vegetables are tender, about 7 minutes.
  2. Stir in the tomato sauce, diced tomatoes, chicken broth, butter, oregano, basil, salt, pepper, red pepper flakes, thyme, and the baking soda. Increase the heat until the soup simmers, then reduce to low and simmer for 30 minutes.
  3. Remove from heat, allow to cool slightly before stirring in the half and half. 

  4. Top with goat cheese and serve!