Holly in the PNW

The girl that can't sit still!

Lunch

Tomato Soup

It’s soup season and I especially love Tomato Soup! This tomato soup is really easy to make. You will thank me on these chilly days cause this tomato soup will warm you right up!

Only a few simple and delicious ingredients make this soup possible.

In large pot add oil, carrots, yellow onion and garlic. Saute for 5-10 minutes until the vegetables are very tender. Add the tomato paste. Stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.

Pour the tomatoes and the juices in a separate bowl. Crush up the whole tomatoes with a fork or spoon. Add the tomatoes and juice to the pot. Add the broth, thyme and bay leaf to the pot. Simmer for 30 minutes.

Remove pot from the stove and use a hand blender to puree the soup. If you don’t have a hand blender you can use a blender. If you use the blender let the soup cool first, then return to stove and simmer until hot.

Serve with croutons, cheese, cream or even a grilled cheese sandwich!!!! Choose a topping that you desire or keep it plain and eat it right out of the pot. You will not be disappointed with this tomato soup.

Enjoy!!!

 

Print

Tomato Soup

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 carrots chopped
  • 1 yellow onion chopped
  • 8 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 tbsp flour
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 2 bay leaf
  • 2 28 - ounce can whole tomatoes

Instructions

  1. Add the oil, carrots, onion, and garlic to the soup pot. Saute for 5-10 minutes until the vegetables are tender.
  2. Add the tomato paste – stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.
  3. Pour the tomatoes and their juice into a bowl and crush them a fork or spoon. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes.

  4. Remove pot from the stove and use a hand blender to puree the soup. If you don't have a hand blender you can use a blender. If you use the blender let the soup cool first then return to stove and let simmer until hot.

  5. Serve with croutons, cheese or cream (if desired).

Mason Jar Soup

My friend gave me the idea of Mason Jar Soup. You will thank me after making these mason jar soups because it will save you lots of time on your food prep. It’s quick and simple and it’s soup season. Who doesn’t love to save time? Food prepping can be brutal at times but this will make your week so much easier!

Dust off those old canning jars that have been sitting in the cupboard and put them to good use. Just need a few ingredients and you have soup for the week!

  • Curry paste
  • Better Than Bouillon
  • Veggies (carrots, frozen peas and fresh spinach)
  • Protein (extra firm tofu or cooked chicken)
  • Rice noodles or cooked rice

Add the curry paste and Better Than Bouillon ingredients first so it’s at the bottom of the jar.

Mae Ploy yellow curry paste is what I normally buy. I usually add maybe a 1/2 teaspoon per jar. If you like your soup spicy add more. I usually buy this at my local Asian supermarket but I’ve seen it in major grocery stores too.

Better Than Bouillon is a must-have condiment. This is good in a lot of dishes especially in the mason jar soup. You can use it when you cook your basics with chicken, veggies and pasta.

Next add the vegetables that you picked out. I used thinly sliced carrots, frozen peas and fresh spinach.  Add the extra firm tofu or cooked chicken and top with rice noodles (or rice). Pop the lid on it and put it in the fridge until you are ready to eat it.

Add hot water, put the lid back on, shake it up a little and let it seep for a few minutes so the noodles and veggies soften. Stir and eat up!

Enjoy!!!

Print

Mason Jar Soup

Course Dinner, Lunch, Main Course
Cuisine American, Asian
Keyword Mason Jar Soup
Prep Time 20 minutes
Servings 4 jars

Ingredients

  • 1/2 tsp Yellow Curry Paste - per jar or more if you want it spicy
  • 1 tbsp Better Than Bullion - per jar
  • 1 package extra firm tofu cut into pieces, divided
  • 1 carrot thinly sliced (use a peeler) divided
  • 2 cups frozen peas divided
  • 2 cups spinach divided
  • 1 package rice noodles divided
  • or 1/2 cup cooked rice - per jar

Instructions

  1. Start layering your mason jar with all of the ingredients, wet to dry. First start with curry paste and Better Than Bouillon. 

  2. Follow with adding in the carrots, frozen peas, spinach and tofu. Add as much or as little veggies as you like. There is no set amount. The ingredients list I provided is just a guideline, there is no wrong way to make this soup!

  3. Top with dry rice noodles or rice, screw on the lid and put it in the fridge until you are ready to eat it.

  4. Fill jar 2/3 of the way with hot water and let it seep for a few minutes until the noodles and veggies are soft.