Prep 10 mins
Cook 25 mins
This is one of the first soups I ever made. The fresh herbs make all the difference, and the soup frezzes very well.
- 1 tablespoon olive oil
- 1 1⁄2 cups diced onions
- 1 sweet red pepper, diced
- 2 cloves garlic, minced
- 4 cups chopped, fresh plum tomatoes or 4 cups canned crushed tomatoes
- 8 ounces water
- 8 ounces vegetable stock
- 3⁄4 ounce minced fresh basil
- 1 tablespoon minced of fresh mint
- In a 4-quart saucepan, combine the oil, onions, peppers and garlic.
- Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes.
- Add the tomatoes, water, vegetable stock, basil and mint.
- Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender.
- Chef's Note: Mint and tomatoes make a beautiful pair.
- The sweetness of the mint counteracts the natural acidity in the tomatoes and eliminates the need for added sugar.
A nice complex soup. [easy to make, complex flavor] Used Mushrooms and tomatoes. Fatfree low sodium chicken broth with garlic instead of the veggie broth. Added a dash of mixed ground pepper. Dropped the olive oil and the water. I had assumed I might have to add Tomato boullion. Nope. Was good without the addition. Serve with a rich fresh baked brown bread for a nice lunch.