Tomato soup is one of my fave soups ever! Probably top 5, but the typical Campbell’s tomato soup has wheat in it (weird right?) and my kiddo has food allergies!

This recipe is super easy to make. I actually made this one last minute after I got home from work and you probably have everything you need at home!

What You Need:

-A 28oz can of any type of tomato. I used peeled whole tomatoes, diced works well too! You can also use fresh tomato if that’s your thing!

-An onion

-As many cloves of garlic as your heart desires. I used two here because it’s what I had.

-A handful of baby carrots, we like the colourful kind

-Plant milk, if you have it, I did not.

-Seasonings like nooch, Basil, turmeric, oregano, salt, pepper.

How To Do It:

Start by chopping up your onion, garlic and carrot. I did this super roughly because we’re just blending it up anyways. When deciding how many carrots remember that carrots have a STRONG taste. I add them for the nutrients.

Sauté all of these, no oil, just add a few TBS of water when necessary. Sauté until the onions are translucent.

Add your can of tomato, and about 2-3 cups of water. If you like it thicker, add less. My can of whole tomatoes had some tomato juice in it so that helped.

Now we season. Again I’m not going to give exacts because my taste preferences will not match yours. So here are some estimates: about 1/2 cup of nooch, tsp of Basil, tap or oregano, a salt bae sprinkling of salt, and a hefty dash of turmeric. Add whatever other seasoning you’d like! Rosemary and thyme might be good!

You can also add a plant based milk now too if you want it creamy. This might alter your water addition and seasonings, so adjust for that.

I used an immersion blender for the first time on this soul and that was interesting! Normally I use the blender. You can use either, just blend the pot of ingredients into oblivion!

Serve and enjoy!