Healthy, Tomato-Carrot Soup

Ingredients

• 6 tablespoons olive oil
• 1 large onion (finely chopped)
• 5 large ripe tomatoes (finely chopped)
• 2 garlic cloves
• 1 small green bell pepper (stem & seeds removed)
• 1 small zucchini
• 4 large carrots (peeled)
• 1 small stick of celery
• 2 tablespoons tomato paste
• 1-2 sprigs fresh thyme

Instructions

1. 1

   Heat olive oil in a cooking pot over medium heat. Add the onion and caramelize (cook until golden and completely soft).

2. 2

   Add the tomatoes and cook until they get completely mushy and drain all their juices. Stir occasionally with a wooden spatula.

3. 3

   Cut remaining vegetables into large chunks and add to the pot as well.

4. 4

   Cook for about 5 more minutes, stirring occasionally.

5. 5

   Once veggies have softened, stir in tomato paste and thyme. Cook for 2 more minutes and then cover with about 2 liters of water.

6. 6

   Simmer, partially covered for about 1 hour. Or until the water that has remained in the pot, is just enough to slightly cover the vegetables.

7. 7

   Blend soup using an immersion blender until it gets nice and creamy.

8. 8

   I love to serve this soup topped with Homemade Garlic Croutons. And sometimes crumbled feta cheese. The combination is to die for!