A rich, thick tomato soup to warm the hearts of your family members on those chilly fall evenings! Add a toasted grilled cheese sandwich and you have a delicious meal!
1 cup chopped celery
3/4 cup chopped carrot
1/3 cup chopped onion
2 cloves garlic, minced
1 tablespoon canola or olive oil
2 cups tomato juice*
1-1/4 cups chicken broth
1 (14-1/2 oz) can Italian-style stewed tomatoes, undrained
1/3 cup tomato paste
1 teaspoon dried thyme, crushed
1 teaspoon dried basil
1/8 teaspoon cayenne pepper
3/4 cup chicken broth
1 tablespoon sugar
In a covered 4-quart Dutch oven, cook the celery, carrot, onion and garlic in hot oil over medium-low heat for 15 minutes or until tender; stir occasionally.
Stir in the tomato juice, broth, stewed tomatoes, tomato paste, thyme, basil and cayenne pepper. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes. Let stand to cool slightly.
Pour 1/2 the soup into a food processor or blender and process until smooth. Transfer pureed soup to a large bowl; repeat with remaining soup.
Return the soup to the pan; add the chicken broth and sugar. Heat thoroughly. Makes 6 servings.
* The remaining tomato juice can be frozen for later use. I freeze it in 1 cup portions and thaw only the amount I need.