Yum!  This is such a wonderful meal.  Whether it be for lunch or supper.  I know I love it.  It is light, it is filling and it is packed with loads of nutrients.  I change it up from time to time but this is the basic recipe. Just a few days ago I made it again and I added a secret ingredient.  No one will ever know it is there and it makes the soup nice and creamy.  You’ll never guess what it is.  Now before I tell you don’t go saying yuck.  Honestly it is really, really good.  I added 1 package of silken tofu.  You’d never know it’s there.  Really!  Give it a try and tell me what you think. Chop 2 carrots, 1 onion and 2-3 ribs of celery.  The ingredient is so secret I didn’t include it in the pictures. Into a stockpot add 2-3 tablespoons of butter.  Let it brown.  The browned butter gives the soup a nice deeper flavor. Add in all the veggies and fry for a few minutes and if you are using chopped bacon this is where you would add it. Place it in the pan along with some oil. Fry it for a few minutes next adding your onions and fry until they become soft.  Next add all the rest of the veggies and fry for a few minutes.Next add 2-3 tablespoons of tomato paste onto the pot and let it cook for 1 minute on the bottom of the pan.  Make a little spot for it so it touches the bottom of the pan. Doing this releases it’s flavors. Then stir it in so it coats the veggies. Add the 2 cans of tomatoes, and 2 boxes of chicken broth. Grate in the 2 garlic cloves. Also adding 2 tablespoons of dried parsley and 1 tablespoon of dried basil.  If you have fresh use that, but add more.  Stir to combine.  Bring all of this to a boil then reduce and simmer for 1 hour partially covered. With and immersion blender liquify all of the veggies to the consistency you prefer, but not before adding the secret ingredient, cooking another 10-15 minutes.   I prefer my soup without any lumps.  I like it this way so when I add pasta, which isn’t all the time, I can enjoy my pasta.  Without any interference.  LOL.  Remember I love my pasta.

RECIPE

INGREDIENTS

4-5 Slices Of Bacon (OPT.)

2-3 Tablespoons Of Butter

2 Carrots

Chopped 3 Ribs Of Celery

Chopped 1 Onion Chopped

2 Tablespoons Of Tomato Paste

2 – 28 Ounce Cans Of Tomatoes

2 Boxes Of Chicken Soup

1 Cup Of Milk

Salt And Pepper To Taste

Parmesan Cheese To Taste

Pasta (Opt.)

1 Package Of Silken Tofu (Secret Ingredient, Also Opt.)

PREPARATION

In a stockpot add butter and brown it.  Next add your onions and fry until translucent adding your garlic next and all the other veggies.  Find a spot in your pot where you can add the tomato paste directly on to the pot and fry for approximately 1 minute.  Now together with the all veggies fry for about 5 minutes.  Adding the tomatoes and chicken broth next.  Bring to a boil then reduce and simmer for approximately 1 hour. At this point with an immersion blender, liquify all the ingredients to your liking.  Just before serving add the milk and heat it throughout.  PPSSTT!  Don’t forget the secret ingredient, just cooking it another 10-15 minutes making sure you also use the immersion blender after adding it. Your choice, you can also add any kind of pasta to this.  I would cook the pasta separately and add it to each bowl individually.  Top with grated Parmesan cheese.  We love to eat this with a grilled cheese sandwich.  SSSSoooo good!

ENJOY!