On a chilly Friday in fall, what’s better than a hot bowl of a nutritious and flavorful soup? While most of my veggie soups are pureed, this one I kept with chunks of vegetables in a broth.
Fresh baby tomatoes, halved
Canned roasted tomatoes (Note: I used some canned because I had them and I didn’t have enough fresh tomatoes, but technically freshly roasted tomatoes would probably be even better!)
I didn’t put any carrots in, but you could if you want more veggies. The greatest thing about this soup is that it’s super quick and easy to make!