Vegetable Soup

Vegetable Soup:

Vegetable Soup

Serves 8


1.    2 tablespoons olive oil
2.    2 cups chopped onions or thinly sliced leeks (whites only)
3.    1 cup thinly sliced celery
4.    2 teaspoons Italian seasoning
5.    Coarse salt and ground pepper
6.    3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
7.    1 (28 ounce) can diced tomatoes, with juice
8.    1 tablespoon tomato paste
9.    8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Cooking Directions

  • Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper.
  • Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
  • Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil.
  • Reduce heat to a simmer, and cook, uncovered, 20 minutes.
  • Add vegetables to pot, and return to a simmer.
  • Cook, uncovered, until vegetables are tender, 20 to 25 minutes.
  • Season with salt and pepper, as desired.
  • Let cool before storing.
  • Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan.
  • Stir in cream; season with salt and pepper.
  • Garnish with the reserved mushrooms, and serve hot.

Add a Comment

Your email address will not be published. Required fields are marked *