Ladies & gentleman… This is the easiest, healthiest & most awesome tomato soup! What a great way to use up your plethora of garden tomatoes.

First step, add oil to the bottom of the dutch oven. Rough chop an onion (yellow or white) & 2 large carrots. Sprinkle them with salt. Let them sauté for a few minutes to get soft & bring the flavors out. While that is going, slice your tomatoes in half & scoop out the seeds & juices. If you’ve never done that, it’s super easy… Instructions below:

See the sides that look juicy & kind of like a sunburst? Just slide your spoon into that & maneuver it around under the center flesh while holding the tomato over the sink. The seeds & juices come right out. Do that to all of your tomato halves. I had 8-9 tomatoes on the vine that needed to be used up so I used all of them. They looked like this afterward:

At this point, the onion & carrots have sautéed long enough that you can just add the tomatoes on top of them in the dutch oven. Then cut some fresh basil & add it in. Pour a quart of chicken broth into the pot. I used the chicken bone broth that I love & always have on hand. Then add some seasonings. I used a combination of rosemary, oregano, thyme, black pepper & salt. Let it simmer (which means add the lid & turn the heat to the lowest setting) for about 45 minutes.

Once the cooking time is done, give the pot a little stir. Add the honey or sugar here & stir again to incorporate. Turn the heat off & let it cool down for about 30 minutes. Then you can either use an immersion blender or ladle the contents of the pot into a regular blender & blend until smooth. Serve with Grilled Cheese Sammies! Yum…