Fresh Tomato Soup

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.

Here's what you need for the soup:

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.

Add the remaining ingredients and continue to cook for 15 more minutes or so.

Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, it's okay to use a regular blender. You'll need to puree in batches and don't fill the blender too full. The hot liquid will blow the lid off the blender if you're not careful. Ask me how I know.

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!