Stay warm and fueled during the winter months with this homemade tomato soup that's low in fat and loaded with vitamins. Whip it up in no time with this easy-to-follow recipe:
- 2 large cans of peeled tomatoes
- 1 8 oz. can tomato paste
- 5 large carrots chopped
- 1/2 large onion chopped
- 3 garlic cloves chopped
- 1 red bell pepper chopped
- 3 cups water
- 3 cups veggie or chicken stock
- Red pepper flakes
- 2 tbsp. butter
- Optional: 1 chopped jalape?o
In a large pot on high/medium heat, melt butter. Add chopped onion, garlic and carrots, and saut? until onions are golden brown. Mix in peeled tomatoes, tomato paste, water and veggie or chicken stock; turn the heat down to medium. Allow soup to cook for 15 minutes. Then add in chopped red pepper and jalape?os (if you dare). Cook for another 20 minutes on medium/low heat.
Next, pour soup into a blender, and blend until smooth. You'll need to do this in batches. Place blended soup in a new large pot. Add salt, pepper and red pepper flakes to taste. Allow soup to simmer on low heat for 15 to 20 minutes.
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