I love soup SO much, I was really excited to try and make this recipe on my own. I was finding that a lot of recipes online used flours to thicken and I’m definitely not about that life. The super fun thing about this dish, is that you can add so many different ingredients to cater to you and your fams’ taste buds.

Soup has a reputation of being a winter food but I find it consoling during any stressful time in life. It’s 100 degrees and HOT here in Florida, but after a super long work day and so much left to do, this dish was the perfect treat.

If you loved this recipe, make sure you subscribe today! 

Chunky, warm and bursting with flavor. Tweak or add any ingredient to suit your tummy. *Note-I tend to use my spices in more abundance than most people. Feel free to tweak that AND the amount of olive oil you use. For that reason, I don’t specify the amount in the ingredient list, just in the steps.

Servings: 5
Prep Time: 10 Minutes
Cook Time: 30 Minutes


  • 4 Baby carrots Washed, stem area removed
  • Ground Pepper
  • 3 Drizzles Olive oil
  • 1 Red Onion Chopped
  • 4 Tablespoons Minced garlic You can use fresh or jarred
  • 5 Dashes Dill
  • 5 Dashes Paprika
  • 5 Dashes Baby corn
  • 2 Tablespoons Baking Soda *Optional-Use vanilla almond milk for dairy free option
  • 1.5 Cups Balsamic Vinegar *Can use homemade too


Preheat oven to 375 degrees. Slice your tomatoes into thicker chunky pieces. I cut mine into about 3-4 pieces per tomato. Drizzle olive oil and pepper and put in the oven for 20 minutes.

Tomato slices

When the tomatoes have about 3 minutes left, bring some olive oil to medium heat in a stock pot. Add onions and garlic and saute until they are just translucent.

Sautéing onions

Once the tomatoes are done, add them to the onions and garlic. And add the veggie stock.

Add the rest of the spices (I add about 7-8 dashes of each spice, and maybe a few more after a few minutes of cooking). Squeeze in the lemon and add the sour cream.

Stir together and leave on medium heat. Cover and cook for 15-18 minutes. All ingredients should be really soft.

Use a hand immersion blender or a regular blender to puree the ingredients.

Garnish with cilantro and enjoy!

*Note-For a dairy free dish, you can leave out the sour cream and add some vanilla almond milk and extra veggie broth.