Time: 20 minutes including prep
This is a really simple soup recipe that’s also pretty.
- 1-2 Tbs Olive Oil
- 1 Onion (diced)
- 2 Carrots (diced)
- 1 Can Crushed Tomatoes
- 1 Cup Chicken Stock
- 1/2 Tsp Ground Thyme
- Sour Cream (full fat, it tastes better and adds protein)
- Chives or Scallions
- Parmesan (Shredded or Grated)
- Salt and Pepper
In a 3-4 quart pot, heat olive oil over medium heat. While oil is heating dice onion and carrot. When oil is hot add carrots and onions pot. Saute for 7-8 minutes, stirring occasionally, until onions are translucent and carrots are soft. Add chicken stock, stir to get the good stuff off the bottom of the pan. Add crushed tomatoes and thyme. Cook for another 5 minutes or so until tomatoes are bubbling. Salt and Pepper to taste.
Serve and individually top with parmesan, sour cream and chives (or scallions).
Leftovers can be stored in the fridge or frozen.