Amazing + Healthy Tomato Soup

I don't like tomato soup, but I LOVE this. Added bonus? You don't make it with cream, so it really is healthy!

This recipe is time-consuming (minimum 2.5 hours), but the end result is worth it. I love serving this with homemade bread or oyster crackers (Have you tried the giant ones at Trader Joe's?!)

Yes, this recipe has carrots, which is weird for a tomato soup recipe, but you can't even taste them. Honestly, it's probably why I love this soup. It's not as "tomato-y" as the traditional tomato soup recipes are.

This recipe also recommends topping with creme fraiche and chopped chives, but we keep it healthy and use Greek yogurt (or nothing). The flavor didn't really seem to change when we used Greek yogurt instead of creme fraiche.

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Healthy Tomato Soup - recipe courtesy a magazine (sorry, we can't remember which one!)

Makes 7 cups and takes approximately 2.5-3 hours to make

Ingredients:

2 Tbsp extra-virgin olive oil (We use avocado oil)

1 large yellow onion, finely chopped

2 large carrots, chopped

2 garlic cloves, chopped

1.5 tsp kosher salt, divided

1/8 - 1/4 tsp red pepper flakes (I can only tolerate 1/8, my dad adds more to taste when serving)

2 bay leaves

2 cans (14.5 oz each) whole peeled organic tomatoes with juice, preferably San Marzano or Muir Glen ** (We use one 28oz can)

1 Tbsp minced fresh oregano, divided (We use 1 tsp dried)

Topping options: Creme fraiche, chopped chives, sour cream, Greek yogurt, oyster crackers

Directions:

1. Heat a large pot over medium-high heat. Pour in oil, then add onion, carrots, garlic, 1 tsp salt, red pepper flakes, and bay leaves.

2. Cook, stirring occasionally, until vegetables have softened and onion is translucent, 6-8 minutes. (Try not to break the bay leaves, you'll have to take them out later)

3. Add tomatoes, crushing them up with your hands, plus their juice, and 2 cans water. **

4. Bring soup to a simmer and add half of the oregano. Decrease heat to very low and simmer, partly covered, 2 hours. About 20 minutes before the soup is done, add remaining 1/2 tsp salt and remaining oregano.

5. Remove bay leave and blend until smooth. Add a bit of water if the soup looks thick. (We use our blender and it works great!)

6. Serve! (I usually add about 1-2 Tbsp Greek yogurt to mine)

** Recipe note: Canned whole tomatoes are usually higher quality than chopped, but chopped are okay in a pinch