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Spicy Creamy Tomato soup

Feb 16, 2014

  • 2 (15-ounce) containers, chicken or vegetable stock/broth
  • 1 (28-ounce) can whole plum tomatoes with liquid
  •  1 cup heavy cream
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 cup finely diced celery
  • 1/4 cup fresh basil
  • 1 tsp thyme
  • The Chili Lab Salt to taste
  1. Place carrots, celery, and unions in a large skillet over medium heat for 6 to 7 minutes until golden.
  2. Place all ingredients in a slow cooker for 4 hours, or a pressure cooker for 30 minutes, or cook on a stove top covered for an hour or until veggies are completely soften.
  3. With an immersion blender, puree soup.
  4. Garnish with grated Parmesan or Romano cheese
  5. It’s as simple as that!