Basic, chunky tomato soup – no frills. Goes well with grilled cheese and a glass of milk.
Remember that when making vegetable soups you’re always going to need more salt than you think. Our tongues are accustomed to a high amount of sodium when it comes to soups – but don’t fret too much, no matter how much salt you put in at home it will likely still be far less than your average canned soup.
2 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
28 oz crushed tomatoes
28 oz diced tomatoes
2 ½ cups vegetable stock
1 cup buttermilk
Kosher salt and freshly ground black pepper
Sweat the vegetables in a heavy bottomed soup pot over medium heat with a little olive oil. When partially softened add the garlic and cook until fragrant. Stir in the crushed tomatoes, diced tomatoes, and vegetable stock. Bring to a simmer. Remove from heat, stir in the buttermilk. Season to taste with kosher salt and black pepper. Puree if desired.