There’s something about a warm bowl of soup that feels like a hug in a bowl. With March roaring in like a lion and Lent beginning this week, I found myself craving this easy homemade tomato soup—a simple, comforting dish with just the right touch of spice. I don’t know why I only seem to make it this time of year, but after one spoonful, I’m reminded why it’s a favorite!

Let’s cook!

• Saute the onion & carrots in a little olive oil till soft.
• Add the crushed tomatoes and tomato juice and heat to simmer.
• If you like your soup smooth, use an immersion blender to get things all nicely blended.
• Add the garlic powder, oregano, red pepper flakes and a pinch of salt and pepper.
• Add 1 – 2 cups of vegetable or chicken stock until the soup is the consistency you like (one cup will be on the thicker side, so I lean toward two).
• Simmer for about 15 minutes to let all the flavors combine and enjoy!

Bonus tip: add a splash of white balsamic vinegar to the soup just before serving. It really amps up the flavor (I love using a vinegar infused with jalapeño and lime)

Double bonus tip: Toss some oyster crackers with some olive oil and a teaspoon of your favorite seasonings (my usual go to’s are ranch seasoning or chile lime seasoning). Bake at 350 in the air fryer for about 5-7 minutes until they’re golden brown.

If you’re feeling fancy, garnish with a little shredded Parmesan and fresh basil.

I’m planning my menu for the week—what about you? Did you have a kitchen success (or even a funny kitchen fail!) recently? Let us know! I’d love to hear what you’ve been cooking!

Eat well friends!