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Tomato Soup

Ingredients

  • 3 cans of diced tomatoes
  • 1 can of tomato paste
  • 1 can chicken stock
  • 1 diced onion
  • 1 diced red pepper
  • 1 garlic clove diced
  • 1 tablespoon of olive oil

Equipment Needed

  • Measuring cups
  • Medium pot
  • Spoon
  • Cutting board & knife
  • Can opener

Directions

  • Place olive oil in the pot. Warm oil. Once the oil is warm add onions, peppers and garlic.
  • Once the onions are translucent, add soup stock, tomato paste, and tomatoes. Bring to boil.
  • Once the soup has come to a boil, turn to medium heat and simmer for 30 mins.

Serving Suggestion: Serve with cornbread made from a vegetarian boxed mix, using ΒΌ cup unsweetened applesauce to replace each required egg.

This recipe was submitted by Kelly Ann Kowalski as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge. 

Emergency Eats cookbook cover page. There is a cutting board with various ingredients on it.
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