Tomato Chicken Vegetable Soup

• 1/2 cups Olive Oil, Divided
• 1 Yellow Onion Roughly Chopped
• 1 pound Tomatoes
• 4 cups Chicken Broth
• 2 cups Carrots, Thinly Sliced
• 2 cups Celery, Thinly Sliced
• 2 cups Corn Kernels
• 3 cups Cooked, Shredded Chicken Meat
• Kosher Salt

1. In a large pot over medium heat, add 1/4 cup of olive oil and the onions. Saute onions until soft and translucent, about 5 minutes.
2. Add tomatoes to the pot and stir. Cook for 2 minutes until tomatoes start softening. Add broth and turn the heat to high. Bring the broth to a simmer and then turn the heat to medium. Cook for 5 minutes.
3. Transfer soup to the jar of a blender and puree on high until smooth. Set aside.
4. Meanwhile, in the same pot, add remaining 1/4 cup of olive oil and carrots, celery and corn. Stir and cook for 5 minutes over medium heat, softening the vegetables.
5. Add chicken to the pot and then pour in the pureed soup. Stir well and cover with a lid, then reduce heat to low. Simmer soup on low heat for 30 minutes until vegetables are very soft. Season generously with kosher salt and serve hot.

olive oil, onion, tomatoes, chicken broth, carrots, celery, kernels, chicken meat, kosher salt

Taken from tastykitchen.com/recipes/soups/tomato-chicken-vegetable-soup/ (may not work)