20 Minute Carrot & Tomato Soup

This recipe was so easy, a monkey could do it.... (or maybe even Tirzah.)

Thank you to Liz for sending this recipe as a newspaper clipping [Pictured below]. I, of course, did not read it thoroughly before I bought groceries! So here is what I created given what I had on hand. It turned out utterly fantastic and will be an easy, healthy staple moving forward.

15 Minute Carrot & Tomato Soup con Pollo & Picante


  • 2 Organic Chicken Breasts
  • 4 Vine Ripe Tomatoes
  • 4 Organic Carrots
  • 1 Jalapeno
  • 8oz Organic Chicken Stock
  • 6 Basil Leaves
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Olive Oil (the good stuff)
  • Salt & Pepper to taste


  1. Preheat the oven to 400
  2. Cut the tomatoes in half and remove any stems.
  3. Slice the carrots thinly
  4. Spread all of the veggies (including the jalapeno) on a sheet pan with parchment paper. Drizzle them with olive oil, salt and pepper.
  5. Add the chicken to the pan on its own piece of parchment paper with salt and pepper.
  6. Roast the veggies and chicken for 15 minutes - Or until chicken is fully cooked.
  7. Remove the skin from the tomatoes and throw out. 
  8. Add the veggies, chicken stock, basil (except one leaf for garnish) and balsamic vinegar to the blender and mix on high until smooth.
  9. Salt and pepper as desired.
  10. Top with chopped chicken and remaining basil.