Our garden went a little crazy this summer with all the rain we've had. So I needed to use up some of our bounty and this soup was perfect! It tasted so light and fresh, just like summer.
10-12 ripe tomatoes (about 3 lbs), washed and quartered
1 cup shredded carrots
1 small onion, peeled and quartered
1 TBSP minced garlic
4 cups low sodium chicken broth
2 TBSP sugar
1 TBSP Italian seasoning
1 1/2 teas sea salt
1 teas dried oregano
1 teas black pepper
In a large pot, simmer the tomatoes, carrots, onion, garlic and chicken broth for about an hour, covered. Squish the tomatoes up a little as they cook down.
If desired, stir a little milk or cream into each bowl.
If you don't have fresh tomatoes, I have another very easy tomato soup recipe you can try. It's delicious, too!