Tomato Garlic Soup Review

Although Peter, nor I, are really into Tomato soup, this recipe made it sound good enough to give it a try.
Despite our apprehensions, it was actually really good tasting, although I can't even imagine what it would have tasted like if I had followed the directions to a tee. The original recipe called for eight cloves of garlic...eight! I only put the first four in and that was plenty.

Garlic Tomato Soup
(as adapted from Nourishing Days)

• 1 Tablespoon extra virgin olive oil
• 1 large carrot, diced
• 2 stalks of celery, diced
• 1 small onion, diced
• 4 cloves of garlic, minced 2.5 cups chicken stock
• 28 oz. can whole peeled tomatoes
• salt & pepper to taste
• extra virgin olive oil for drizzling

In a medium size soup pot, heat 1 tablespoon of olive oil over medium heat. Add carrot, celery, onion and a pinch of salt. Cook until nearly softened. Add first four cloves of minced garlic and cook for a couple of minutes. Stir chicken stock and canned tomatoes into the softened vegetables. Bring to a boil and then reduce heat to a simmer. Allow it to simmer for 20 minutes to allow flavors to blend.

After 20 minutes, remove the soup pot from the heat and allow to cool for 5-10 minutes.

If you would like to leave the soup chunky, use kitchen shears to cut up any larger pieces of tomatoes. Or, if you would like, blend in batches in the blender, for a thinner soup. Drizzle bowls or mugs with extra virgin olive oil and enjoy.