Description
A super simple and delicious tomato soup recipe that secretly packs in extra veggies. Perfect for picky eaters!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional: a splash of milk or cream for creaminess
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and broth. Add the basil and oregano.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are very tender.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth.
- Return the blended soup to the pot. Season with salt and pepper to taste.
- If desired, stir in a splash of milk or cream for a creamier texture.
- Heat gently until warmed through. Serve hot.
Notes
- You can add other hidden veggies like zucchini or bell peppers.
- Serve with grilled cheese for a classic kid-friendly meal.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- This soup also freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 120
- Sugar: 10g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg