Simply Easy, Tomato Soup

Due to C-19, we have all been cooking more than ever lately. I am trying my best not to go to the store too frequently so I'm keeping certain food items on hand so that I can always whip up something to eat that is yummy, nutritious and comforting. This tomato soup is one of those things that is easy to make and reminds me of home, family and all things I love. Keep a large can of tomatoes, a large container of chicken or veggie stock, a few onions and garlic in your pantry, carrots, parsley and celery in your fridge and you will have the makings for so many wonderful dishes. I always have butter or olive oil and some half and half for my coffee on hand so other than that, make sure you have some bread and cheddar cheese on hand for that ubiquitous grilled cheese to make the memory complete!

Simply Easy, Tomato Soup
2 T butter or olive oil
I carrot
1 stalk celery
1 large clove of garlic
I onion, yellow or white, even red is fine
salt and pepper
4 C chicken or veggie stock (preferably homemade)
1 35 oz can of peeled tomatoes and the juice
2 T fresh parsley or whatever fresh herb you have on hand or In the garden
1 C half and half (optional)

Melt the butter or oil in a small stock pot over medium-high heat. Add the carrot, celery, garlic and onion, a pinch of salt and a grind of pepper and cook until sightly browned, stirring frequently. Add the tomatoes and stock and cook for 30-45 minutes to blend the flavors. Purée with a hand blender until smooth. Add the parsley and half and half, if using. Check seasonings. Eat with a grilled cheddar cheese sandwich, on the side or cut into small "croutons" to add to the soup. Freeze the extra…if there is any.