- 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.