|this is what you'll need|
One box of chicken broth
1 can of carrots
1 can corn
1 can white beans - I prefer to use cannellini beans
2 big cans of tomato - I prefer peeled crushed tomatoes. Skins in soup are not fun.
optional: some onion or shallot & butter
Start with a nice big soup pot and set it on high/ med-high heat. When I made this soup I started it with 2Tablespoons of butter and 1 large diced shallot. You could also use some sweet onion, about a quarter of a large sweet onion would be good and you could just as easily use olive oil instead of butter if you'd like. Once your onions/shallots are translucent reduce the heat to medium. Add half of the chicken broth. Drain the beans and add them. Return to simmer, drain the canned carrots & corn and add them. Add the cans of tomato and the rest of the chicken broth. Bring to a boil. Buzz it in batches in a blender or use an immersion blender to blend your soup (one of my favorite kitchen tools!!). If you blend it in your blender you'll more than likely need to put it back into your stock pot to re-heat a bit. I like to serve my tomato soup with grilled cheese sandwiches or quesadillas. You can also add prepared (aka leftover) orzo, rice or quinoa to the soup to add a little texture & substance.