Slow Carb Tomato Soup

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I found this recipe on Slow Carb Foodie and adapted it to my tastes and needs. It's excellent!

Slow Carb Tomato Soup

  1. 2 Tbs red palm or olive oil

  1. 1 onion, peeled and chopped OR 1 tsp dried minced onion

  1. 2 carrots, peeled and chopped

  1. 1-3 cloves garlic, chopped

  1. 1 15-ounce can chickpeas, drained and rinsed

  1. 1 28-ounce can crushed tomatoes OR 1 quart home canned tomatoes

  1. 3 cups homemade chicken or veggie stock

  1. 1 bay leaf

  1. 1/2-1 teaspoon red pepper flakes

  1. 1 tsp salt

  1. 1/2 tsp freshly ground black pepper

  1. Put oil in a large soup pot over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 5 minutes.
  2. Add the chickpeas, tomatoes, broth, bay leaf and red pepper flakes.
  3. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
  4. Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in a blender in batches, but be careful – it will be hot and messy!
  5. Return the soup to a soup pot and keep warm over low heat. Add a splash or two or heavy cream if desired. Season with salt and pepper to taste. Serve immediately or this will keep for a few days in the fridge.