Dice the tomatoes into bite size.

Dice the carrots and onions into bite size.

Add the olive oil to the soup pot and sauté your onions first until soft.

Add the and sauté the carrots along with the onions.

Add the tomatoes and mix into the pot and let it boil a little while mixing.

Once everything starts to be fragrant, add the water, garlic, chicken broth, oregano, and salt and pepper. Bring to a boil and then lower heat. I cooked for about 1 hour until it reduced down and started to get thicker on low heat.

Once it’s fully cooked I then put it in my Vitamix and blend until smooth. I let it vent by not putting the nob but a towel on top to let the steam out. Another way to do this is to let it cool and then put it in the blender to puree.

I return it to another pot, so the creamy soup can go in one pot while I finish the blending of the soup. Once it’s done I can now warm up or I put it in containers to freeze in individual servings.