Ingredients
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4 14.5 Ounce Cans Diced Tomatoes
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1 Onion
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1 Carrot
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4 Cloves Garlic
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4 Tablespoons Pesto
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1 Quart Veggie Broth
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2 Cups Half and Half
Directions
- Prepare Ingredients: Peel onion and carrot. Roughly chop onion, carrot and garlic.
- Cook Soup: Heat a large pot over high heat and add a small amount of oil. Add garlic, carrot and onion and stir while cooking until the onion becomes translucent. Add cans of diced tomatoes, pesto and broth and stir to combine. Bring soup to a simmer and let cook for 20-30 minutes.
- Blend Soup: Remove from heat and let cool slightly. Put soup into a blender and blend until very smooth. You may have to do this in batches depending on the size of your blender. You can alternatively use an immersion blender but it is sometimes difficult to get it as smooth as a stand up blender. Once finished blending, put soup back into pot and return to heat. Add half and half and stir to combine. Put a lid on the pot to avoid the soup bubbling onto the stove and let simmer for 10-15 minutes more.
- Serve: Divide soup between 4 bowls and top with chopped basil as an optional garnish. Serve with crackers or grilled cheese to make the perfect meal!
Meal Prep Tip:
This soup lasts up to 5 days in the refrigerator. It also freezes extremely well for about 6 months so it is a good soup to make a double batch of to eat on a night when you don’t have time to make dinner.
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2 Comments Hide Comments
Heard you guys on the Choose FI podcast today! So Awesome!!!! Would love to see a section on meals to cook in large batches and freeze in individual containers 🙂
Hi Doodleranch! Thank you for your reply! Super excited to hear how you like the recipes. I like the idea of a section of meals to cook in large portions and I’ll look into it! This recipe. definitely one that would be a good one for that as it freezes really well.