Tomato Soup With Red Pepper Flakes

On cool Rainy nights or days I like something comforting. This soup is a great comfort food for me and my family. I serve Grilled Cheese Sandwiches along side it to make a heartier meal. This dish is simple to make and it tastes great.

 

3 Tbsp. Butter

1 Onion, Diced fine

1 Carrot, Diced

2 Cloves Garlic,  Minced

1/4 c. Celery Leaves, Minced

Salt and pepper

1/4 c. Sugar

1/2 Tsp. Seasoned Salt

1 Bay leaf

1 Tsp. Thyme

2 Tbsp. Worcestershire Sauce

1 (28 oz) can Crushed tomatoes

1 tsp. Red pepper Flakes

4 c. Chicken Broth

 

(1.) In a large pot Melt the butter over low heat and add in the onion, carrot and garlic and cook until tender. About 10 minutes or so.  Add in the celery leaves, salt, pepper, bay leaf, thyme and crushed tomatoes. Stir in the chicken broth, sugar, seasoned salt, red pepper flakes and the Worcestershire sauce. Cover with a lid and cook for 20 minutes.

(2.) Remove the bay leaf and in batches fill a blender half way and attach lid. Place a towel over the top and on low-speed puree until smooth. Pour into a bowl. Do this until all of the soup is smooth. Pour back into the pan and cook for 10 minutes. Check for seasonings and add more salt and pepper if needed. Pour into a serving bowl and serve. Ladle into to bowl and serve with Grilled cheese sandwiches.

 

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