A quick and easy flavorful soup for lunch or dinner.
1 large onion, sliced
3 medium carrots, sliced
3 medium celery stalks, sliced
2 teaspoons Kosher salt
1 head garlic, roasted, pulp only
1 tablespoon garam masala
2 (28-ounce) cans crushed tomatoes
Heat the oil in a large Dutch oven or covered saucepan over medium heat.
Stir in the onions, carrots, celery and salt; cover and sweat, releasing the natural water content of the aromatics, for 4 minutes.
Add the garlic and garam masala; stir constantly for about 30 seconds or until aromas are very fragrant.
Add the tomatoes and 28 ounces of cold water (use one of the empty cans). Bring to a boil, reduce heat to simmer and continue cooking for 45 minutes. The soup is done when you push the softened vegetables against the side of the pan and they turn to mush.
Puree soup in batches in a food processor, blender, or with an immersion blender. Serve immediately or refrigerate.
See our video on how to safely blend hot ingredients.
Soup freezes well.