Creamy Veggie Tomato Soup
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
15
ingredients
- 1 teaspoon olive oil
- 3 carrots
- 2 stalks celery
- 1 large onion
- 3 -4 garlic cloves
- 1 red pepper
- 1 orange bell peppers or 1 yellow pepper
- 2 green onions
- 1⁄4 cup fresh parsley
- 1 (796 ml) can whole tomatoes
- 1 (540 ml) can diced tomatoes (seasoned)
- 2 (156 ml) cans tomato paste
- 1 vegetable bouillon cube
- 2 teaspoons brown sugar
- 1 teaspoon salt (or to taste)
- 1 teaspoon oregano
- 1⁄2 cup cream (optional)
directions
- I use a food processor to finely chop the veggies because it is faster, but you can do it by hand.
- Finely chop or process in food processor: carrots, celery, onion, green onion, parsley, peppers and garlic.
- Heat soup pot with a tsp of olive oil and add the chopped veggies and cook for a few minutes.
- Add the canned whole tomatoes and diced tomatoes to the food processor and blend, then add to the pot.
- Add the tomato paste and the spices and let simmer for about 30-45 min, stirring occasionally.
- With a hand blender, food processor or blender, blend the soup completely and return to a simmer for another 5 minute Remove from heat, adjust seasonings and add the cream. (Or add a drizzle of cream right to the bowl while serving).
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