Tomato Soup

Soup tends to be considered a comfort food, but we know better. We love soup no matter the occasion or season. Our tomato soup is perfect any day of the week and full of vitamins and minerals for a healthy kick. Plus, you can make extra and freeze for those crazy days you won’t have time to make it from scratch.

Ingredients: 3 tbsp. finely chopped rosemary 3 slices stale sourdough bread, cut into 1 cm cubes 2 tbsp. olive oil 8 cups chicken stock 1 lb. ripe tomatoes 1 tbsp. of thyme 1 brown onion, sliced 1 stem celery, sliced Instructions: For the croutons: 1. Sauté bread with 2 tablespoons rosemary and olive oil until bread is toasted. 2. Set aside.

For the soup: 1. Roast tomatoes at 350oF with olive oil, salt, pepper, thyme, onion and remaining rosemary for 45 minutes. 2. Heat a large pot and fry celery. 3. Transfer tomato mixture to pot and add chicken stock. 4. Bring to boil then simmer for 15 minutes. 5. Blend mixture until smooth. 6. Serve with the croutons.


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