Season with more salt and pepper and cook for 8 more minutes, or until the tomatoes cook down and continue to break apart. Add the tomatoes, breaking them up in the pot with a wooden spoon.Cook until the onion is soft and translucent and the carrots begin to soften, 8 to 10 minutes.
Cook for a few minutes, stirring, and then add the garlic and carrots. Add the onion and a few generous pinches of salt and pepper. Heat the oil in a large pot over medium-low heat.For extra creaminess, I also blended in some raw cashews. If you’re looking for a lighter more tomato-y soup, you can skip them – I actually like it both ways, depending on what I’m in the mood for. I thickened the soup with white beans (half blended and half left whole for texture). It gets better and better.īecause it’s the middle of winter, I used canned tomatoes, which makes this soup “soup-er” easy (get it? also – I’m so sorry). Trust me, you’ll want to make extra and store away the leftovers for lunch all week. The best part about all of this soup making (and testing and shooting) is the leftover lunch soup – because second day soup is where it’s at. I made this one last weekend when my mom came to visit and again a few days later for Jack who had been out of town. It could be Tuesday night, it could be Friday night – it doesn’t matter to me. Simmering flavorful things in a pot (with a glass of wine on the side) is my idea of a perfect night. It makes me feel grounded and fancy all at the same time. It’s been a soupy week around here. I’ve said it probably one hundred times before, but I just love the process of making soup.
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