We don’t actually know what to call this soup. I made it cause we had a bunch of avocados that needed to be used and we were tired of tacos. Hot gazpacho was the best we could think of. But it’s really good and not at all ketchupy like a lot of tomato soups.

You need:
One large can of whole tomatoes
4 cups of chicken stock (we’ve been using Better Than Bullion no Chicken stock- this is the AWESOMEST stuff ever)
1 large onion – roughly chopped
2or 3 carrots- diced (you will be blending the soup so you don’t have to be perfect with the onion, carrot and garlic when chopping)
3 or 4 large garlic cloves diced
veggie oil
basil
oregano
red pepper flakes
salt (use sparingly if you use salty stock)
pepper (I used lemon pepper)
bag of frozen corn
4 avocados (cubes)
cilantro, scallion, tortilla chips, cheese and/ or sour cream for garnish

Heat oil in a large stock pot. Throw in carrots, onions, garlic and sweat for about 10 minutes. Then throw in toms (plus can juice), stock and spices. Bring to boil, then simmer for 15 minutes. Blend everything in a food processor of blender till smooth and return to pot.

Add corn and cook for a few minutes till corn is cooked. Add avocados. Serve and garnish.