Recipes, Soup Recipes

Utah Memories

Dear Diary,

All of us have memories that are attached to food. I remember my Mom baking chocolate chip bar cookies (we called them congo squares…where did that name come from anyways?) and my Gramma making buttermilk pancakes topped with homemade strawberry jam.

I also grew up knowing what 10 degrees with a wind chill felt like and there is nothing (NOTHING I SAY!) like a steaming hot bowl of tomato soup on a snowy day. This memory used to be attached to Campbell’s and Michigan, but now it has become attached to an AH-mazing cabin in Utah where I spent this past Christmas with family and friends.

Following a great day of skiing, my friend Erin cooked up “Nordstrom’s Café Roma Tomato Soup.” After the first spoonful, I knew I would be making my own version when we arrived back in California. The soup is not only approved by a finicky 7 year old, but it is also low-calorie and packed with nutrients.

So, thank you Erin for inspiring me to create my own homemade version of Tomato Veggie Soup!

Tomato Veggie Soup

  • 2 Tablespoons of Olive Oil
  • 6 large carrots, chopped
  • 1 large onion, chopped
  • 3 large stalks celery, chopped
  • 3 small or 2 large zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon Dried Basil
  • 1 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 2 large cans* (28-32oz) or cartons whole Roma Tomatoes
  • 2 cups low sodium chicken or vegetable broth
  • 6 ounces light cream cheese

Directions:  In a large pot, heat olive oil slightly over medium heat.  Add all vegetables, basil, black pepper, salt; sauté for 10-12 minutes or until vegetables start to soften.  Add tomatoes and broth; simmer for 30 -35 minutes or until carrots become very soft.  Remove from heat and add cream cheese.  Blend to a smooth, pureed texture in the pot with a hand blender (I use the Cuisinart Smart Stick Hand Blender).  Serve with a salad and enjoy!

*If you are able to find tomatoes in a carton versus a can (or use fresh tomatoes) this is considered a better option as cans (especially with acidic fruits and vegetables) have potential for high levels of BPA.


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