Tomato and Celery Puree Soup

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  • Total Time: 50 mins
  • Hands-on Time: 10 mins
  • Makes: 2 servings

Tomato and celery soup, pureed and richly flavored with celery, garlic and smoked paprika.


  • 1 teaspoon olive oil

  • 1 clove garlic, minced

  • 2 cups + 1 1/8 cup water

  • 3 teaspoons Frontier Co-op Low Sodium Vegetable Broth Powder

  • 3 cups tomatoes, diced

  • 1/4 cup Frontier Co-op Tomato Flakes

  • 1 cup celery, diced

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon Frontier Co-op Black Pepper

  • 1 teaspoon Frontier Co-op Smoked Paprika

  • 3 teaspoons heavy cream

  • Fresh parsley, for serving

  • Shredded cheese, for garnish

  • Olive oil, for garnish


    1. In a stockpot over medium-low heat, heat olive oil. Add minced garlic and cook about 30 to 60 seconds, until fragrant. Stir in water, vegetable broth, diced tomatoes, tomato flakes, celery, salt, pepper and smoked paprika.

    2. Bring mixture to a boil, reduce to a simmer and cook for 30 minutes.

    3. Transfer soup into a blender and puree until smooth. Through a sieve or cheesecloth, press soup back into pot. Stir in heavy cream and simmer until ready to serve.

    4. Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, fresh parsley and shredded cheese.

    If using fresh tomatoes, use a paste tomato, such as Roma, that has a lower water content. If reheating this soup, be sure to heat to a simmer, not a boil.


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