Last weekend I was nursing (pun intended) an infection due to a clogged milk duct. Thankfully my temperature never spiked too high, but I had all the symptoms of an infection – achy body, achy head, tired all over.

Along with rest and lots of nursing, I went through plenty of echinacea, vitamin C and garlic. On Saturday my husband and toddler were kind enough to supply me with an extra dose of garlic in my lunch. By Sunday I had a bit of pep back and was anxious to get back into the kitchen. I wanted to make a healing soup for lunch with lots of garlic – both cooked and raw. One of my favorite ways to eat raw garlic is with tomatoes, sea salt and a drizzle of olive oil. This soup is a simple variation of that with the added healing benefits of onions and chicken broth.

After two full mugs of this soup I felt both warmed and healed.

Healing Garlic Tomato Soup

1 Tablespoon extra virgin olive oil
1 large carrot, diced
2 stalks of celery, diced
1 small onion, diced
4 cloves of garlic, minced
2.5 cups chicken stock
28 oz. can whole peeled tomatoes
4 more cloves of garlic, minced
sea salt & pepper to taste
extra virgin olive oil for drizzling

In a medium size soup pot, heat 1 tablespoon of olive oil over medium heat. Add carrot, celery, onion and a pinch of salt. Cook until nearly softened. Add first four cloves of minced garlic and cook for a couple of minutes. Stir chicken stock and canned tomatoes into the softened vegetables. Bring to a boil and then reduce heat to a simmer. Allow it to simmer for 20 minutes to allow flavors to blend.

After 20 minutes, remove the soup pot from the heat and allow to cool for 5-10 minutes. Stir the remaining garlic cloves into the soup.

If you would like to leave the soup chunky, use kitchen shears to cut up any larger pieces of tomatoes. If you would like it blended either use an immersion blender and blend to your desired consistency or blend in batches in the blender. Drizzle bowls or mugs with extra virgin olive oil and enjoy.