Tomato soup

I love when you can mix together a dinner in split second – and yet to be 100% homemade – this Tomato Soup nails it!

… it’s also a great way of hiding a lot of vegetables for your kids – or husband ;o)

This soup is for all my freezing friends at the east coast – because there is nothing better after being out in the snow, than a nice warm soup with pesto and bread to warm you up – it’s pure homemade happiness!

– and who doesn’t like some nice colors at this time of the year?!?

 

Tomato soup

Ingredients:

2 lbs of Tomatoes

1 lb of Carrots

1 Onion

1-2 cloves of Garlic

1 thumb sized fresh Ginger

3 cups of Chicken- or Vegetable stock

half pint of heavy whipping cream

a pinch of salt

(and a dash of Chipotle – if you like it hot!)

 

Peel the Carrots, Ginger and Onion and cut in smaller pieces. You don’t have to cut the Tomatoes, just put them in as they are – nice and easy!

Place all vegetables in a saucepan and pour over the Vegetable stock (it will not cover completely).

Boil for half an hour – or until Carrots will slide of a meat-needle when you stick it in and lift it up.

Then add Chipotle, Whipping cream and salt and blend thoroughly with a hand blender.

 

Serve the soup with pesto and a good piece of homebaked bread.

– You can also, when serving, add cooked pasta (elbows) or Goldfish (the snack crackers) – my kids loves that!

 

Enjoy!