Best Carrot Celery Tomato Soup
Hey there! Looking for a bright and flavorful soup that's easy to make? This carrot, celery, and tomato soup is your new go-to recipe! It's packed with garden goodness, perfect for a light lunch or a refreshing dinner.
Equipment
- Large pot
- Knife
- Cutting board
- Immersion blender (or regular blender)
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup milk (or coconut milk)
- Salt and pepper to taste
- Fresh parsley or dill, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the celery and carrots and cook for an additional 5 minutes, or until slightly softened.
- Add the garlic and cook for another minute, until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
- Use an immersion blender (or transfer soup to a regular blender) to puree the soup until smooth. You can control how chunky you want the soup by blending for a shorter or longer time.
- Stir in the milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or dill (optional).