Ingredients

The following ingredients have 5 Servings
  • 1 cup chopped red onions
  • 3 large garlic cloves ((minced)
  • 1 tbsp. oil
  • 4 cups chicken broth ((low sodium))
  • 1 lb. cherry tomatoes ((I used red and yellow))
  • 2 cups chopped broccoli
  • 2 cups sliced baby carrots
  • 1 tsp. dried parsley ((or 1 tbsp. fresh))
  • 1 tsp. dried basil ((or 1 tbsp. fresh))
  • 1 bay leaf
  • 1/2 tsp. dried ground rosemary
  • salt and pepper (to taste)

Instruction

  • In a medium soup pot over medium heat, sauté the onions and garlic in oil until the onions become translucent. Stir regularly.
  • Pour in the chicken broth and add the tomatoes. Bring to a boil and cook for approximately 5-10 minutes, or until the tomatoes look cooked.
  • Now you want to blend this. You can either use an immersion blender (metal, not plastic), or you can wait for this to cool down a bit and use a blender. I used my Vitamix to get a very smooth blend. Return the soup to the pot if using a blender.
  • Bring the soup to a boil and add all other remaining ingredients except the salt and pepper. Add this after cooking to taste.
  • Remember to remove the bay leaf before eating.