My Kiddo’s Favorite Tomato Soup

Pantry Recipe

My Kiddo’s Favorite Tomato Soup

This is one of the go to soups I make for my kiddos’. I love that I can have this simmer on low on the stove while I work and have it ready for dinner. The bone broth can be homemade or you can purchase Brodo, like I do. You can also make this soup with veggie stock or filtered water. Blending is optional. I love this soup as is, my kiddos like it blended silky smooth. Try both!

The best part of this soup is the toppings, so I recommend getting creative and thinking of it as a salad. You can add sliced raw radishes or even a mix of roasted and salted nuts and seeds (see below). A drizzle of olive oil on top just before you serve it. 

If you have any questions, send me a DM on Instagram at @chefcarlacontreras

Eat Well,

xo Chef Carla

PS: Get my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy

Ingredients:
(

Makes 4-6 servings)

2 tbsp. olive oil 

1 carrot, small diced, about 1/2 cup

1/2 onion, small diced, about 1 cup 

2 celery stalks, small diced, about 1/2 cup 

1 clove of garlic, sliced thin

1 tbsp. apple cider vinegar 

1 can (28 oz.) tomato puree 

1 can (28 oz.) tomato cubed 

1 (32 oz.) chicken or veggie broth, like Brodo

Instructions:

1. In a large pot, like a Dutch oven, add olive oil and diced onion. Cook on medium low for five to seven minutes or until slightly golden and translucent. Season with 1/8 tsp. salt and three to five– cranks of freshly ground pepper. 

2. Add the carrot and celery and cook for about five to seven minutes longer.

3. Add the garlic and cook for one to two minutes longer.

4. Add the apple cider vinegar and cook until almost gone (one to two minutes). 

5. Add the bone broth + canned tomatoes and cook for 45 minutes on medium.

6. Season with salt and pepper to taste (about 1/8 tsp. salt and three to five cranks of freshly ground pepper).  If you use store-bought bone broth or stock, be mindful that it may have salt. Taste your soup before adding more. 

7. Blending is optional, be careful + never fill a blender more than half way with hot soup. Always make sure the lid is on tight. You can also wait until the soup has cooled down.

8. Store in the fridge for up to three days or freeze up to one month. 

Grain-Free Crunchy Nut + Seed Topping

This is a great crouton alternative. It’s perfect for soups and salads and for when you need a little extra crunch. You can also straight-up snack on this. It’s full of healthy fats from the seeds and nuts.

1/4 cup of salted, roasted pepitas 1/4 cup salted, roasted sunflower seeds 1/4 cup sliced almonds

Place in a jar and shake. Store in the fridge for up to three months.

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