Stumbling through changes, failures, and growth.

Tomato Soup

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Most of last week, I was stuck inside the house because of rain, which only inspired me to create a Rainy Day Series! I’m really excited about this because part of the reason I moved up to Washington is the rain — bring it on! I filled my freezer with different soups, stews and chili’s; don’t worry, you’ll only have to see the successful experiments. This tomato soup is thick, it’s chunky, it’s full of flavor & it is EASY!

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  • 2 cans diced tomatoes, 14.5 oz
  • 2 celery sticks, diced
  • 2 carrot sticks, diced
  • 1/2 of a small red onion, diced
  • 1 tbsp butter
  • 4 cups fat free chicken broth
  • 2 bay leaves
  • 1 tbsp thyme
  • 1 tsp oregano
  • Salt & Pepper


To make my life easy I threw the carrots, celery and onion in my food processor instead of cutting them up myself. Melt butter over medium heat and add veggies, plus a little salt and pepper. Cook until veggies start to get soft, about 5 minutes.

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Next, add the rest of the ingredients, cover and simmer on medium for about 25 minutes.

Finally, when the soup is done cooking, remove the 2 bay leaves and then scoop the soup out into a food processor, only up to the fill line! Blend well to fix the consistency and add salt and pepper to taste. I put a lot of pepper in mine and it was fantastic!



Enjoy & feel free to show me some love!! <3

Thanks for reading


4 Servings
Nutritional Information
Calories – 109    Fat – 3    Carbs – 14     Protein – 3

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