- 1 tbl extra virgin olive oil
- 4 large tomatoes, or 6 smaller ones
- 2 stalks of celery
- 1 sweet pepper
- handful of baby carrots
- 2 cloves of garlic
- 1 tsp garlic salt
- pepper to taste
- 2-3 cups of chicken broth
- pinch of creole seasoning
- 2 cups of cooked pasta (optional)
- parmesan cheese to garnish
Heat a large frying pan on medium heat with 1 tbl of olive oil.
Coarsely chop your veggies.
Add your veggies to your pan and season with garlic salt and pepper.
Cover and turn your heat down to med-low. Let cook for 30-40 minutes. If you are going to add pasta cook it now in a separate pot to al dente and then set it aside.
Once your veggies are all cooked down and soft they should look a little like this.
Add your veggies to a food processor or blender with a cup of broth. Blend until smooth.
Pour the contents into a pot and add the rest of your chicken broth to the consistency of soup that you would like. I live mine on the thicker side so I only use a couple cups of broth all together.
Add your pinch of creole seasoning and salt and pepper to taste. If you cooked pasta to go in it add it now and let simmer for a 5 minutes. Serve with a little parm on top and enjoy!
*** On a side note***I don't use regular chicken stock I have now switched to Better than Bouillon if you haven't tried it go out to Costco and get some now! It's great, it makes the best soups and gravies and lasts much longer than the cartons of chicken stock.