I used to make the same chicken soup recipe over and over, but now that I’m having soup much more regularly, I’ve been trying to get more creative. This one I made a couple nights ago and thought it was worth sharing. I didn’t take notes while I was making it so hopefully these directions are accurate. But if you’re anything like me, you’ll probably tweak it anyway.
Carrot Tomato Soup12 large carrots, coarsely chopped 4 large tomatoes, peeled and cut into large chunks 1/2 medium onion, chopped Chicken broth (enough to cover veggies, approx 6 cups)* Salt (approx 1.5 teaspoons) 1 tsp dill or less Optional chicken in bite-size pieces Sour cream with live cultures for topping
*I always used seasoned chicken broth. If yours isn’t seasoned, your soup may want more flavor.
Take sour cream out of fridge so it will be room temperature when the soup is ready.
Add veggies to a 2 quart pot and add just enough broth to cover. Simmer until carrots are soft. Turn off heat.
Use a hand-held stick blender to blend the veggies into a purée.
Add salt and dill, adjusting to taste.
Add optional chicken.
When soup is cooled sufficiently to eat, and served into bowls, add a large dollop or two of sour cream to each bowl of soup. Waiting till the soup is cooled helps preserve the probiotics in the sour cream.