Tomato Soup

One of the biggest time savers for me is to make a large batch of something...lets say soup, then freeze it in batches. This is not a new idea. I cried BUCKETS when Supper Thyme USA closed. There is nothing better than coming home after a long day at working and knowing all you have to do is turn on the oven.

I'm not THAT good but today's recipe is the bomb. It is a tomato soup that has 5 count them, FIVE servings of veggies in one bowl. Today we added pasta O's and it became a healthy version of Spagetti O's.

The Little Mouths give this dish two thumbs up, especially when I add alphabet noodles.

Big Mama gives this recipe thumbs up, all around for Easy Cooking, Cost and Taste and fix-ahead-ability.


“Sneaky” tomato soup

1 tablespoon olive oil

1/2 cup minced onion (about 1/2 small onion)

1 cup chopped or shredded carrots

1 clove garlic, minced

1/2 cup white wine (optional)

4 to 6 cups broth, chicken or vegetable

1 (14-ounce) can diced, Italian-style tomatoes

1 (14-ounce) can tomato puree

1 small can tomato paste

1 (14-ounce) can tomato sauce

Coarse-grained salt and cracked black pepper

10 ounces fresh spinach

1/4 cup freshly grated Parmesan, very loosely packed

1/2 cup half-and-half (she used fat-free)

1 teaspoon fresh basil

In a stock pot, sauté onion and carrot in olive oil until softened. Add garlic and cook for 30 seconds or so. Add tomato paste and cook for a minute or two to develop sugars in paste.

Deglaze pan with wine (or chicken stock) and stir to combine. Allow mixture to come to a bubble, then add chicken stock, tomatoes, puree and sauce. Bring to a boil, then lower to a simmer for 20-30 minutes.

Add spinach and stir until wilted. Blend soup in a food processor, blender, food mill or with a hand-held blender until smooth.

Add Parmesan and simmer for 1-2 minutes until cheese melts. Add half-and-half and basil, and serve.

The soup can be frozen or refrigerated.

Add cheese, fresh pasta, orzo, cheese tortellini, meatballs or other favorites to vary it.