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Preparation time: 30 min
Cooking time: 2 1/2 hr

Difficulty: Easy - for beginners

Dietary guidance: g d 

Tags: soup · side ·


1 small yellow onion, diced
1 tbs garlic (2 large cloves)
9oz carrots peeled, diced (2 large)
3-16oz cans canned tomatoes, drained
2 cups chicken stock or broth
2 tsp oregano
1 tsp basil
1 tsp sea salt
1/2 tsp black pepper


1. Drizzle some olive oil in a large pot and bring to med/high heat. Add diced onions, carrots, and garlic. Season with salt to break down the veggies.
2.Once the onions are translucent add your tomatoes, cook for a few minutes. Optional splash or two of coconut milk (Thia Coconut)
3.Add stock and bring to a boil. Once you have reached a boiling state add oregano, basil, sea salt, and black pepper.
4. Reduce to a simmer and cover. Simmer for a minimum of 30 minutes. I let mine hang out for 2 hours.
5. After your soup has simmered blend it until smooth using an immersion blender. Pro tip- if you’re using a standard blender only fill 2/3s of the way, when you cover remove the small plastic piece in the middle and cover with a towel. The soup is hot so it’ll need to let some steam out when you blend it.
6. Serve as soup or add meat of choice with mixed veggies or spaghetti squash


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