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Hearty Tomato Soup


After a long day skiing this winter, this soup was simmering in a large stock pot.  The roasted tomato aroma was circulating the kitchen and I couldn’t think of a better après ski dish to warm up.  We love this soup combined with a spicy sausage (e.g. chorizo) or just on its own.  You must make this on a winter’s day especially when you are skiing in Vail or finishing up at your local northeast hill.

From our kitchen to yours, Bennett


2 tablespoons grass-fed butter
1 large yellow onion, chopped
2 carrots, sliced
3 garlic cloves, chopped
1 – 28 ounce can San Marzano crushed tomatoes
½ cup chicken stock
Sea salt
Bay leaf
Crushed red pepper flakes
Goat cheese (primal optional)


Heat the butter in a large pot
Sauté the yellow onions until translucent
Add carrots and cook for about 3-4 minutes
Add garlic and cook for additional 1-2 minutes
Add tomatoes and stock
Add spices and simmer for about 30 minutes
Puree the mixture and pour into bowls
Top with goat cheese and chopped rosemary (optional)

Serves 4


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