Everyone’s always asking for a tomato soup because it’s such a favorite. So I wanted to create one that was delicious, rich but healthy. Initially, I wanted to figure out a way to do it that didn’t involve 45 minutes and starting with homemade chicken stock. But the reality is if you want a magnificent soup you don’t take short cuts. My mom used to say that you can’t have it all – you can have a short cut or you can have amazing, I chose amazing! I have long had chicken stock in my kitchen and use it everyday, it’s is a game changing magic elixir and the thing that makes a recipe truly wonderful.Print
- 8 – 10 cups of 45 — minute chicken stock (recipe here or use store-bought)
- 2–28 oz cans of whole tomatoes
- Vegetables from the chicken stock (not the celery root)
- 4 tbsp tomato paste
- 1 tbsp salt
- 2 tsp black pepper
Place 4 cups of stock in the food processor with the vegetables from the 45-minute chicken stock and 1 can of tomatoes. Puree and pour into an empty stock pot.
Place another 4 cups of stock in food processor with the second can of tomatoes and the tomato paste. Puree and pour into the pot. Stir together bring to a boil. Add salt and pepper and any other herbs and spices that you like.